Raclette

Ingredients

• 4 shallots
• 20 g butter (1 heaped tbsp)
• 350 g veal fillet
• Salt
• Pepper
• 250 g Cherry Tomatoes
• 4 sprigs Parsley
• 150 g raclette cheese
• 250 g small whole‑grain baguette (1 small whole‑grain baguette)

Instructions

1. 1.

   Peel the shallots and cut them into thin rings across.

2. 2.

   Melt butter in a large non‑stick pan. Sauté the shallots over medium heat for 2–3 minutes until golden brown. Remove from the butter and place in a bowl.

3. 3.

   Rinse the veal fillet, pat dry, and slice into eight pieces. In the remaining fat, sear each side for 1 minute. Take out of the pan, season with salt and pepper, and arrange on a serving platter.

4. 4.

   Wash the tomatoes and cut them in half or quarters depending on size. Wash the parsley, shake off excess water, and pluck the leaves. Slice the cheese finely. Place everything separately into bowls.

5. 5.

   Turn on the raclette appliance. In each small raclette pot, add some shallots, fillet, tomatoes, and parsley. Top with a bit of cheese and melt until the cheese is bubbly.

6. 6.

   Transfer each portion from the pots to plates using a raclette spatula. Slice the baguette and serve alongside.