Poached Veal Fillet in Herb Coating with Bretz’n Dumplings and Mushroom Cream

Blanch the pearling leaves and let them cool in ice water. Then dry the savoy cabbage leaves well, ideally press dry with kitchen paper. Chop the herbs and mix with the veal sausage. Add the cream until the mixture is “spreadable” and season with salt and pepper. Season the veal fillet well with salt and pepper. Place the savoy cabbage leaves on the work surface and spread the herb mixture on top. Then wrap the veal fillet with the savoy cabbage leaves. Then wrap the roll tightly in cling film and pierce it, then wrap in aluminum foil. Attention: the shiny side of the aluminum foil on the inside so that the heat is better transferred. Then vacuum seal the veal fillet! Then place the veal fillet roll in 58 degrees warm water and cook for at least two hours at 58 degrees. The best way to do this is to use a sous vide device.

Cut the pretzels into small cubes. Cut the parsley into small pieces. Dice the shallots and sauté in the butter, do not fry. Add half of the parsley to the pot. Fill up with the milk, bring to the boil and then simmer for about 3 minutes. Remove the milk from the stove and let it cool down a little, then pour it over the Bretz’n and stir well. Add 3 egg yolks and 1 whole egg, season with salt and pepper and stir well. Cut the mountain cheese into small cubes and fold into the mass. ATTENTION: The mass must no longer be hot, otherwise the cheese will melt. Let the dumpling mixture rest for approx. 30 minutes. Roll out cling film on the work surface and form an approx. 25 cm long and 6 cm thick roll from half of the dumpling mass and wrap it well and tightly in the cling film, tie a knot at each end. Then wrap in aluminum foil. Attention: the shiny side of the aluminum foil on the inside so that the heat is better transferred. Shape a second roll with the second half of the dumpling dough. Then let the dumplings soak in a large pot for about 40 minutes at about 70-75 degrees, the water must never boil when the dumplings are in the pot.

Brush the mushrooms under no circumstances clean them with water. Cut styles and cut into strips. Cut the shallots into small cubes. Warm the butter in a large saucepan and sweat the shallots, then add the mushrooms and season with salt and pepper. Let simmer for about 5 minutes on a low heat. Then deglaze with cream and milk and simmer over a low heat for about 15 minutes. Put the entire contents of the pot in a sieve, collect the sauce and let it simmer over a low heat, season again with salt and pepper. Shortly before serving, cut cold butter into small pieces, add to the sauce and froth up vigorously. Fry the mushrooms in oil again vigorously.