John Myers
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Ennstaler Roast in Herbal Krenn Coat
The perfect ennstaler roast in herbal krenn coat recipe with a picture and simple step-by-step instructions.
For the coat
- 2 tbsp Lard / fat
- 0,5 piece Garlic bulb fresh
- Salt
- Pepper
- 5 tsp Freshly grated horseradish
- 350 g Breadcrumbs
- 3 tbsp Estragon mustard
- 3 piece Free range eggs
- 4 tbsp Rapeseed oil
- 2 handful Culinary herbs
- Butter
- Salt
preparation
- Parry the meat. Halve the garlic bulb. Finely chop the herbs (sage, parsley, lemon balm, chervil, rosemary, thyme).
- Mix the crumbs, eggs, mustard and Krenn (horseradish) with the oil, put in the fridge.
preparation
- Heat the lard in a pan, add the halved garlic bulb. Sear the meat on all sides.
- Add the lard to the batter, set the pan aside.
- Add the herbs and a little salt to the coating mixture, then gradually mix in the butter or oil until the mixture has a doughy consistency.
- Distribute the coating compound evenly on a kitchen sheet. Salt and pepper the roast and place on the mass. Roll up with the help of the foil, press firmly.
- Place in the fridge for about 10 minutes.
- Remove the foil and finish roasting the roast in the preheated oven at approx. 220 degrees hot air for 30-45 minutes.
Serving suggestion
- With a side dish of potatoes and a mushroom sauce (mushroom sauce).
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