Michelin Recipe from Chef Dieter Koschina, Portugal

Michelin Restaurants are truly special

If you are lucky enough to book yourself an exclusive table at any Michelin Restaurant – you really should enjoy and savor each and every little attention to detail

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A recipe from a Michelin – 2 starred-Michelin Chef Dieter Koschina

Tribute to Claudia, Vila Joya's International Gourmet Festival, 10-15 Nov 2015; November 14; crEATive Portugal; with the Chefs José Avillez, Ricardo Costa, Miguel Laffan, Henrique Leis, Pedro Lemos, Vitor Matos, Hans Neuner, Leonel Pereira, João Rodrigues, André Silva, Benoit Sinthon e Miguel Vieira Photo: Vasco Célio/Stills
Tribute to Claudia, Vila Joya’s International Gourmet Festival

 

Cataplana By Dieter Koschina

§ 1 Filet of Veal (aprox. 250 – 300g)

§ 1kg Mussels

§ 4 Tomatoes (filleted)

§ 2 Red Bell Peppers

§ 2 Yellow Bell Peppers

§ 3 Medium Onions

§ ½ Chilli Pepper

§ 1 Bulb of Garlic (crushed)

§ 30g Pancetta

§ 100ml Fish Fond

§ Olive Oil

§ White Wine (Splash)

§ Noilly Prat (or other fine Vermouth)

§ Bunch of Coriander Method: Ø Marinate the Veal filet in olive oil and coriander.

Cover and leave in the fridge for 2-3 hours.

Ø Slice the vegetables ‘Julienne’ style.

Ø Heat the olive oil in a large skillet over a medium – high heat and add the onion.

Cook, stirring occasionally until the onions are caramelised then add the garlic, peppers, pancetta, chilli and tomatoes.

Ø Cook and stir for another 5 minutes then add a splash of white wine and a splash of Noilly Prat.

Allow to reduce for approximately 10 minutes.

Ø Meanwhile heat a saucepan to a very high heat.

Add the clams and cover.

Ø Let steam for 1-2 minutes till the clams are open.

Ø Add the water (stock) that was released by the clams to the vegetable skillet.

Ø Add the fish fond to the vegetable skillet.

Ø Grill the veal cubes for 1 minute.

Ø Add the clams to the vegetables.

Ø Serve in four bowls.

Ø Top with the veal cubes and coriander.

 

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