Saddle of Veal from Prignitz on Pofesen with Mushroom Tartare and Apricots

Heat the oven to 50 degrees during preparation and first cut the apricots into fine strips and then into small cubes. In a large bowl, knead all ingredients except for the dried fruits and nuts into a dough. Fold in the fruits and nuts and work them in very well. Throw the dough on the worktop once or twice to prevent bubbles from forming in the dough. Then shape the dough into a dumpling and place in the loaf pan. Turn off the oven and place the loaf pan with the dough in it. Just let it "sleep" for about 40 minutes. Now knead again and put back in the mold. Bake at 180 degrees top-bottom heat for a good 40 minutes. (This bread will “grow” upwards, this is how it should be. This is how it gets the typical shape of a box white bread with a dent at the end of the box and its “head.)

Wash the apricots, cut them in half and stone them. Then peel the onion and cut both into pieces. Place a medium-sized saucepan on the stove and garnish the apricot and onion mixture in the ginger oil (do not let it get too hot so that the sauce does not turn brown). Add all other ingredients and simmer for a good hour over a low heat. (If too much liquid escapes, add a cup of water, the purée should be nice and soft and supple.) Puree everything together and bring to the boil again. Then taste, if you like it sweeter, add more brown sugar. Chill the chutney.

Carefully clean the mushrooms with a small brush or with a damp cloth. Put five heads of the porcini mushrooms aside and roughly chop the other mushrooms. Peel and finely chop the onions. In a pan, froth the butter once and add the onions and mushrooms. (Do not brown - especially the onions must not get too dark.) Finally, after five minutes, carefully place the mushroom heads in the pan and turn them once or twice. (They must no longer be raw.) Season with morgana and pepper and line a baking sheet with baking paper. Use a ring to shape five portions of mushrooms into a circle. Place the mushroom caps next to it and set the baking sheet to one side. The mushroom tartare can be lukewarm, but not too cold. Either peel the peas out of the shell or toss the frozen peas directly in butter in a pan. Season with salt and sugar and transfer from the pan to a higher container. Puree while adding 150 g of cream. Strain the pea cream through a fine sieve and season with nutmeg zest. (The pea cream should really taste like peas, a note of nutmeg underlines this, use little salt and hardly any pepper. The pea cream can be kept warm in a water bath.)

On the day before dinner, cook a stock for the sauce, clean the celeriac, carrots, onions and leeks, wash them and cut into pieces of the same size. Place a large saucepan on the stove and heat the clarified butter. Add the bones and vegetables. (If there are still bits of fat or small tendons on the saddle of veal, cut them off and add them to the stock.) Sear the bone-vegetable mixture very heavily. Then add the spices and fill up with the water. Bring to the boil once and then simmer over low heat for a good 2 to 3 hours. After this time, pour the liquid through a sieve into another saucepan and bring to the boil again. Then reduce for another hour without the lid. This creates around 500 ml of stock. Then season this with salt and pepper and place in the refrigerator. Rub the veal saddle with a little salt and coarsely chop the juniper berries and press them onto the back. Preheat the oven to 180 degrees and put a large pan on the stove. Pour in the butter and add a little pepper from the mill. Place the saddle of veal in the hot pepper butter, fry but do not brown. The white flesh should keep its color. Stand up all sides with the help of two soup spoons so that the pores can close. If the pan has an ovenproof handle, place the pan directly in the oven, otherwise put the meat in an ovenproof dish and cook for 10 minutes. Brush with the creme fraîche and leave to rest for 6 minutes with the oven door open. Take the veal stock out of the refrigerator and bring to the boil once. Depending on the consistency, whip one or two tablespoons of cold butter in it, so it becomes nice and velvety. Fill a flat plate with milk, add the eggs and crack open. Now cut five slices from the brioche bread, dip them in the milk-egg mixture and fry them in butter in a large non-stick pan.