Ham Steak In A Potato Casing With Rocket Cream

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


Rocket cream

  1. Boil the vegetable broth. Mix the cornstarch with 3 teaspoons of cold water until smooth and add to the boiling broth.
  2. 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

  1. 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.
  2. 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.
  3. Serve the meat on a plate with the rocket cream and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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