Montenegrin Veal in Royal Sauce (Balšica tava)

Randomly, we had this for breakfast, I’m not entirely sure why we thought it would be a good idea, perhaps because it has eggs in it and some recipes suggested it was like an omelet! Had we walked some of the Montenegrin mountains and worked up an appetite, I think this dish would be a pleasant reward, however, the watery texture wasn’t really our cup of tea.

Montenegrin Veal in Royal Sauce (Balšica tava)

Serves: 1 as a main, 2 as a light snack
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
                 50g carrot, chopped
                 50g onion, chopped
                 160g veal fillet
                 30g. butter, melted
                 1 bayleaf
                 salt, to taste
                 2 eggs
                 100ml sour cream
                 100ml whole milk
                 fresh parsley, chopped finely
Instructions:
Preheat the oven to 200°C.
Cut the veal into approximately 50g chunks, add to a saucepan along with the vegetables and bay leaf.
Cover the contents of the pan with water and add 1/2 tsp salt.
Bring to a boil, reduce to a simmer, then cook for about 15 minutes.
Drain through a sieve, then place in a small ovenproof pan and drizzle the melted butter over the top.
Place in the oven and roast for about 8 minutes.
Meanwhile, make the “royal sauce” by whisking together the eggs, milk, and cream.
Pour over the meat, until completely covered then return to the oven and cook for 7 minutes.
Finish it under the grill for a few minutes to give it color.
Sprinkle with the chopped parsley and serve.

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