Juicy steak wrapped in potatoes with a delicious rocket salad cream
Ingredients for 4 persons
Rocket cream
- 300ml vegetable broth/ stock
- 1 tsp cornstarch
- 200ml whipped cream, at least 30% fat
- 50g arugula
- 1 tsp honey
- juice of a lemon
- Nutmeg, Salt & Pepper
Ham steak
- 800g smoked meat, boiled or
- 4 finished ham steaks
- 400g potatoes, mealy-boiling
- 2 eggs
- Nutmeg, Salt & Pepper
- 1 garlic clove, finely chopped
- 2 tbsp wheat flour
- 3 tbsp olive oil
- 3 tbsp canola oil
Preparation
Rocket cream
- Boil the vegetable broth. Mix the cornstarch with 3 teaspoons of cold water until smooth and add to the boiling broth.
- Add whipped cream and simmer briefly. Roughly chop the rocket and mix into the creamy sauce using a hand blender. Season to taste with honey, nutmeg, salt, pepper, and freshly squeezed lemon juice.
Ham steak
- Peel the potatoes and grate them coarsely using a grater. Then squeeze out over a kitchen sieve and remove excess moisture. Mix in the egg, salt, pepper, nutmeg, and garlic.
- Season the smoked meat with salt and pepper, coat in flour, and cover with the potato mixture. Heat the olive and rapeseed oil in a coated pan and fry the potato packets on both sides over medium heat until golden brown. Then drain on kitchen paper.
- Serve the meat on a plate with the rocket cream and enjoy.