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
If you haven’t had the privilege of visiting a Michelin Restaurant – here is the next best thing
A recipe from a Michelin – 2 starred-Michelin Chef Dieter Koschina
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.