Preheat the oven to 80 degrees.
Oil and salt the veal fillet. Cook on the grill to a core temperature of 45 degrees. Let rest in the oven until needed.
Halve the garlic, peel and finely dice the onions. Sweat in sunflower oil, deglaze with white wine and reduce.
Add sweet paprika and about 3 tbsp Ayvar. Peel the bell pepper and cut into strips. Pour into the sauce and pour on the cream, season with salt and pepper and add the juice of half a lemon. Reduce until creamy, then remove the garlic bulb.
Press the boiled jacket potatoes through the potato press, season with egg yolk, potato flour, salt and nutmeg. Shape the mixture into croquettes.
Set up the panier line: Fill three plates, one with breadcrumbs, one with flour and the third with 2 beaten eggs, a little salt and oil.
Roll the coquettes first in flour, then in egg and finally in breadcrumbs. Then fry in vegetable oil at 160 degrees until golden brown.
Cut the meat into slices and add to the sauce, add 1 handful of chopped parsley. Arrange the ragout in a deep plate, serve the croquettes a part. Sprinkle with a little parsley and create a slice of lemon.
Image rights: Wiese Genuss