John Myers
Ingredients
Roast veal in cream sauce
- 1,9 kg Veal roll roast - from the neck
- 2 Onions
- 1 Carrot
- 1 shot Port wine
- 1 shot Cream
- 300 ml Beef stock
- 2 leaves Celery green
- Salt
- Pepper from the grinder
- Sugar
- 1 tbsp Sweet paprika powder
- 0,5 tsp Cayenne pepper
- 0,5 tsp Dried marjoram
- 0,5 tsp Mustard powder
- 0,5 tsp Ground cumin
- Butter
- Olive oil
Rosemary Potatoes
- 8 New potatoes
- 1 tsp Dried rosemary
- Olive oil
- Coarse sea salt
- Pepper from the grinder
Asparagus & Bernaise sauce
- 500 g Fresh asparagus
- 0,5 Lemon
- Salt
- Sugar
- 1 Egg
- 60 g Butter
- 1 tsp Dried tarragon
Instructions
Roast veal in cream sauce
- Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it - wrap in cling film and leave to stand overnight.
- Clean and roughly dice the carrots and onions - sear the meat in butter and olive oil - add the vegetables and celery greens and roast with them.
- Deglaze with port wine - pour in the stock and cook in the oven at 190 ° C for 1 hour.
- Remove the roast from the sauce - remove the twine and add the cream to the sauce - puree.
Rosemary Potatoes
- In the meantime, wash the potatoes, cut in half and marinate with olive oil - sprinkle with salt, pepper and rosemary - put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.
Asparagus and Bernaise sauce
- Peel the asparagus - squeeze the lemon and put the peel in boiling salted water - add sugar to taste and cook the asparagus sticks with the tips over water for 5 minutes - then lower the whole sticks and cook for 1 minute (do not boil).
- Put on a water bath and beat the egg until frothy, add lemon juice and melted butter - keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 4.4gProtein: 2.2gFat: 9.1g
