Veal And Caper Hollandaise Sandwiches

The ingredient of Veal And Caper Hollandaise Sandwiches

• 2 red capsicums quartered seeded
• 20g butter
• 2 red onions thinly sliced
• 2 egg yolks
• 1 tablespoon lemon juice
• 150g butter melted
• 1 4 cup baby salted capers rinsed drained
• 4 about 500g veal steaks
• 1 loaf wholemeal bread sliced
• 50g baby spinach leaves

The Instruction of veal and caper hollandaise sandwiches

• preheat grill on high cook capsicums skin side up under grill for 8 10 minutes or until charred and blistered transfer to a heatproof bowl cover with plastic wrap and set aside for 5 minutes this helps lift the skin peel and set aside
• meanwhile melt the butter in a medium frying pan over low heat add the onions and cook stirring occasionally for 10 minutes or until soft
• place the egg yolks and lemon juice in the bowl of a small food processor and process until frothy and thickened slightly with the motor running add the melted butter in a thin steady stream until well incorporated and mixture thickens add the capers and stir to combine taste and season with salt and pepper
• increase the heat for the frying pan to high season veal well with salt and pepper add half the veal to the pan and cook for 1 2 minutes each side for medium or until cooked to your liking repeat with remaining veal
• place a slice of bread on serving plates spoon over the hollandaise top with the veal onion capsicum and spinach leaves top with remaining bread slices and serve immediately

Nutritions of Veal And Caper Hollandaise Sandwiches

calories: 883 583 calories
calories: 43 grams fat
calories: 24 grams saturated fat
calories: 66 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 52 grams protein
calories: n a
calories: 1155 37 milligrams sodium
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calories: nutritioninformation