John Myers
Contents
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Ingredients
- 600 g Cabbage
- 130 g Butter
- 1 piece Shallot
- 100 ml Cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 1 kg Veal fillet
- 500 g Potatoes (triplets)
- 50 g Seasonal herbs
- 2 tbsp Wild garlic pesto
- 2 tbsp Oil
- 200 ml Dry red wine
- 150 ml Veal stock
- 1 tsp Food starch
- 20 piece Cherries
- 1 pinch Pepper from the grinder
- 1 pinch Coarse salt
Instructions
- Remove the outer leaves and stalk of the pointed cabbage, quarter and cut into fine strips. Blanch for 2 minutes in plenty of boiling salted water. Then quench in ice water, from seven, and drain well.
- Heat 30g butter, sweat the shallot in it, pour the cream over it and season with salt, pepper and nutmeg. Reduce the cream by 1/3, add the pointed cabbage and heat.
- Rinse off the herbs, shake dry and chop finely. Rub the veal fillet all around with salt and pepper and fry in 2 tablespoons of oil. Take out, rub with pesto and roll in the herbs. Put in the preheated oven (approx. 120 - 150 ° C) and cook for 15-20 minutes.
- Deglaze the roast stock with red wine and veal stock, reduce the liquid to 150ml and bind with the mixed cornstarch. Remove the saucepan from the heat, stir in 50g of cold butter, mix in the cherries, pepper the sauce with plenty of pepper and season with salt.
- Cut the veal fillet into pieces, season the cut surface with coarse salt, arrange 2 pieces on each of the cabbage and spread the cherries around the meat.
- In the meantime, cut the triplets into slices and fry them in 2 tablespoons clarified butter for about 20-30 minutes. Finally, add a few slices to the menu.
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 4.4gProtein: 7.7gFat: 10.4g
