John Myers
Contents
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Ingredients
Crust:
- 50 g Wild garlic leaves
- 4 tbsp Olive oil
- 100 g Butter
- Salt
- Pepper
- 80 g Toast
Asparagus ragout:
- 1 kg Asparagus
- 50 g Butter
- 2 tsp Flour
- 200 ml Cream
- Salt
- Pepper
- 1 Pc. Freshly squeezed lemon juice
Baked potato:
- 1 kg Potatoes
- Olive oil
- Salt
- Pepper
- Rosemary sprigs
Instructions
For the crust:
- Coarsely chop the wild garlic leaves and finely puree with the olive oil. Season the butter with the wild garlic mixture, salt and pepper. Finally, mix in the white bread crumbs, roll out about 3 cm thick in a freezer bag and refrigerate.
For the asparagus ragout:
- Peel the asparagus, cut off the woody ends. Put the asparagus peels and asparagus ends in a saucepan with approx. 1 liter of cold water, a little salt and sugar, bring to the boil and let it steep for 20 minutes. Then remove the peel and ends from the brew, put the pot back on the stove. Add the asparagus stalks to the boiling stock and cook for about 12 minutes.
- Remove the sticks and cut them into pieces, pour the asparagus stock through a sieve and measure out 300 ml.
- Let the butter froth in a saucepan, sprinkle in the flour and gradually stir in first the asparagus stock, then the cream. Season well with salt, pepper and lemon juice. Add asparagus pieces and keep warm.
For the veal fillet:
- Season the fillet with salt and pepper and fry in hot olive oil. Take the meat out of the pan and cook in the preheated oven for about 10 minutes at 150 degrees. Then cover the fillet with the wild garlic crust and grill for 5 minutes under the preheated oven grill.
For the baked potatoes:
- Cut the potatoes in half and score on the upper side. Sprinkle with salt and pepper and baste with olive oil. Add whole sprigs of rosemary and bake in the oven at 150 degrees for 40 minutes.
Nutrition
Serving: 100gCalories: 69kcalCarbohydrates: 14.5gProtein: 2gFat: 0.2g
