Vita si creveti… mereu m-am intrebat cum poate sa fie aceasta combinatie. Nu vedeam nicio legatura intre cele doua. Insa, va asigur ca este un mare succes. Alegem un muschi de vita de calitate, condimentam bine crevetii si asortam totul cu cartofi Hasselback, fasole verde cu dressing de unt si leurda si un sos delicios de smantana si verdeturi.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 500 grame muschi de vita / 500 grams veal tenderloin
• 20 bucati creveti / 20 shrimps
• 7 – 8 cartofi / 7- 8 potatoes
• 200 grame fasole verde / 200 grams green beans
• 150 grame smantana / 150 grams sour cream
• 1 lingurita de mustar / 1 teaspoon mustard
• 6 capere mici / 6 small cappers
• 2 linguri patrunjel verde taiat marunt / 2 tablespoons finely chopped parsley
• 4 linguri leurda taiata marunt / 4 tablespoons wild garlic
• 50 grame unt / 50 grams butter
• 3 linguri ulei de masline / 3 tablespoons olive oil
• Sare / Salt
• Oregano / Oregano
• Fulgi de chilli / Chilli flakes

Condimentam muschiul de vita cu sare si oregano. Il lasam 2 ore la temperatura camerei, apoi incingem o tigaie si prajim muschiul cate 2 minute pe fiecare parte. Mutam muschiul de vita cu tot cu tigaia grill in cuptorul incins la 160 grade Celsius timp de 20 de minute. La expirarea timpului il mutam pe un platou si il acoperim cu folie de aluminiu. Lasam sa se odihneasca timp de 15 minute apoi il feliem.

Spalam crevetii si ii condimentam cu sare, fulgi de chilli. Ii lasam la marinat 30 de minute. Incingem o lingura de ulei de masline intr-o tigaie si prajim rapid crevetii cate 2 minute pe fiecare parte. Adaugam o lingura de leurda si o lingura de patrunjel.

Pentru cartofii Hasselback, ii spalam bine si ii taiem in felii foarte subtiri, oprindu-ne cu taietura la cativa milimetri de baza. Presaram cu sare si ii coacem sau ii pregatim timp de 40 de minute la Actifry Tefal. Eu am ales a doua varianta.

Am pregatit fasolea verde inghetata conform indicatiilor de pe ambalaj, respectiv am fiert timp de 8 minute, apoi am scos fasolea intr-un vas cu apa rece.

Sosul de smantana…. nimic mai simplu. Blender, smantana, mustar, capere, sare si mixat. Apoi adaugam o lingura de leurda si putin patrunjel. Lasam la rece pana servim.

Innobilam totul cu un unt aromatizat. Topim untul intr-o tigaie, adaugam 2 linguri ulei de masline, sare, chilli, restul de leurda si patrunjel.

Servim vita cu crevetii si legumele asortate cu dressingul de unt si lamaie. Nu uitati de cateva feliute de lamaie!

English version

Veal Tenderloin & Shrimps

Veal tenderloin and shrimp … I’ve always wondered how this combination can be. I didn’t see any connection between these two. But, I assure you that it is a great success. We choose a quality veal tenderloin, season the shrimp well and match everything with Hasselback potatoes, green beans with butter and wild garlic dressing and a delicious sour cream and greens sauce.

Season the veal with salt and oregano. Leave it for 2 hours at room temperature, then heat a pan and fry the meat for 2 minutes on each side. Move the beef with the grill pan in the oven at 160 degrees Celsius for 20 minutes. At the end of the time we move it on a plate and cover it with aluminum foil. Let it rest for 15 minutes then slice it.

Wash the shrimp and season them with salt amd chilli flakes. Let them marinate for 30 minutes. Heat a tablespoon of olive oil in a pan and quickly fry the shrimp for 2 minutes on each side. Add a tablespoon of wild garluc and a tablespoon of parsley.

For Hasselback potatoes, wash them well and cut them into very thin slices, stopping a few millimeters from the base. Sprinkle with salt and bake or cook for 40 minutes at Actifry Tefal. I chose the second option.

I prepared the frozen green beans according to the instructions on the package, respectively I boiled for 8 minutes, then I took the beans out in a bowl with cold water.

Cream sauce … nothing simpler. Blender, sour cream, mustard, capers, salt and mix. Then add a tablespoon of leurda and some parsley. Let cool until served.

Ennoble everything with a fragrant butter. Melt the butter in a pan, add 2 tablespoons of olive oil, salt, chilli, the rest of wild garlic and parsley.

Serve the veal with shrimp and vegetables matched with the butter dressing and lemon Don’t forget a few lemon slices!

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