Kid's loin in strudel dough with mustard and cream sauce

Ingredients for 2 servings:

• 750 g kid – back on the bone
• olive oil
• 2 garlic cloves, pressed
• 2 sprigs rosemary
• 4 sprigs of thyme
• 1 tsp peppercorns, mixed (coarsely ground)
• 10 grains of allspice, coarsely ground
• 5 juniper berries, coarsely ground
• 2 large kohlrabi leaves
• 2 strudel sheets, 31×30 cm
• 2 tbsp butter, melted
• salt and pepper
• 80 g kid fillet
• 1 egg yolk
• 20 g butter (nut butter), cold but still liquid
• 80 ml cream
• ½ tsp mustard, medium
• 1 tsp thyme
• salt and pepper
• Nutmeg, freshly grated
• Bones (the back bones), crushed
• 2 tbsp olive oil
• 1 carrot(s)
• 30 g celery
• 1 shallot(s)
• 1 garlic clove(s)
• 2 cauliflower florets
• 2 sprigs of parsley
• 1 tsp tomato paste
• 60 ml white port wine
• 400 ml veal stock
• 125 ml cream
• 2 tsp mustard (honey mustard)
• 1 tsp balsamic vinegar bianco
• salt and pepper
• Butter, ice-cold or starch to bind

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

Before preparing the meat, the sauce must be made, as it is time-consuming to make. However, this can easily be done the day before. To do this, remove the back meat and fillets from the bones and set aside. Chop the bones finely and brown them in a roasting pan with hot oil. Be careful not to let them blacken, or the sauce will become bitter. Chop the vegetables finely and roast them with the meat. Deglaze with port wine and reduce slightly, then add the veal stock and top up with water until everything is covered. Simmer over low heat for 2 hours. Discard the bones and vegetables and strain the stock through a sieve into a second pot. Bring the stock back to a boil and reduce by about half. Add the cream and reduce the sauce until smooth. Season to taste with honey mustard, balsamic vinegar, salt, and pepper. Thicken the sauce with ice-cold butter or a little cornstarch. Before serving, froth it up with a hand blender. (The sauce is enough for 4 people.) Marinate the salmon and fillets overnight in the refrigerator in oil, garlic, herbs, and a pepper mixture. Remove from the refrigerator about 1 hour before preparation so the meat can come to room temperature. Sear the salmon very briefly, for about 30 seconds on each side, then set aside. For the stuffing, dice the kid fillets and puree them with the egg yolk and nut butter. Gradually add the cream and puree until a smooth stuffing is formed. Stir in the thyme leaves and season the stuffing with salt, pepper, mustard, and nutmeg. Blanch kohlrabi leaves (chard or savoy cabbage leaves are also good) for 6-8 minutes, rinse in ice-cold water, drain, dry with kitchen paper, and cut out the central rib. Brush the leaves with the poultry stuffing so that the fillets adhere well after rolling and cooking. This not only serves as glue, but with the herbs also enhances the flavor. The tight rolling is done with the help of a piece of cling film, which is first unrolled on the work surface to a length of about 30 cm. Brush the strudel dough disc with melted butter, and roll the meat parcel tightly inside it without the film. Fold over any excess dough on the left and right and press down. Brush the parcels with melted butter and cook in a preheated oven at 220°C fan-assisted oven on the second rack for about 8 minutes. Then let them rest for a further 10 minutes with the oven off and the door open so that the meat can continue to cook and the fibers can relax. The meat should then still be pink in the middle. To serve, cleanly separate the rolled-up, now excess dough on the left and right, cut the meat diagonally down the middle, place both pieces of meat upright in the middle of the plate and coat them with the foamed sauce. Serve with seasonal vegetables and pasta or potatoes.