Veal in Pig’s Skin on Balsamic Shallots with Mashed Sweet Potatoes

Salt and pepper the fillet and rub generously with mustard. Then place the cold bacon woven into a net on a plate and wrap the meat in it. This package is seared in a non-stick pan. The meat is then heated in the oven at 120 degrees until the core of the fillet has reached 51 degrees. Take the cooked meat out of the oven and let it rest for 5 minutes covered with aluminum foil.

Quarter the shallots lengthways and fry them with a little oil in the same pan as the fillet. Then add the sugar. After the sugar has caramelized, deglaze with date vinegar (balsamic vinegar) and, if necessary, white wine. Reduce all ingredients so that the shallots still bite.

Peel the potatoes and cut them into large pieces. Cook in lightly salted water for about 15 minutes. When they are done, drain off the cooking water and mash the potatoes. Add the butter and milk and mash until the puree has the desired consistency. Season to taste with salt, pepper and nutmeg.