Veal rack in a salt crust with olive and red wine sauce and young vegetables

Ingredients for 4 servings:

• 4 stalk(s) white asparagus
• 1 small zucchini
• 50 g carrot(s), Pariser, frozen – goods
• 50 g broccoli
• some butter, for frying
• 750 g salt
• 750 g flour
• 2 large eggs
• 170 ml water, up to 200 ml
• 30 g rosemary, finely chopped needles
• 30 g thyme, finely chopped leaves
• 30 g oregano, dried
• 100 g ham, air-dried pancetta
• 600 g veal, loin with bone
• salt and pepper
• 10 rosemary, finely chopped
• 10 g thyme, finely chopped
• 4 clove(s) garlic, squeezed
• 2 tbsp olive oil and some butter
• 2 egg yolks
• some cream
• 120 ml veal stock or beef stock, dark
• 1 shallot(s), finely diced
• 1 tsp tomato paste
• 120 ml red wine, dry
• 50 ml port wine, red
• 40 g black olives, finely chopped
• Salt and pepper, from the mill
• Tortilla(s):
• 700 g potatoes, cut into not too thin slices
• 3 m.-sized onion(s), diced
• 1 clove(s) garlic, sliced
• salt and pepper
• 2 tbsp olive oil
• 2 tbsp pine nuts, roasted

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

Meat course for my competition menu

Salt dough: Knead all ingredients into a smooth dough and wrap in cling film until ready to use. Side dish: Peel the asparagus and trim off the woody end. Halve the stalks with a diagonal cut. Quarter the bottom half of the stalks and wrap everything in a wet cloth until ready to use. Separate the florets from the broccoli and set aside. Wash the zucchini and slice lengthwise into thin slices of about 2 mm. Sprinkle the slices with a little salt and let stand for 10 minutes. Dab off any excess water with a kitchen towel. Heat the olive oil in a grill pan. Fry the zucchini slices on both sides until they have taken on some color. Place the finished slices on a paper towel to remove any excess grease. Bring a pot of salted water to a boil. Blanch the asparagus spears with the heads on for about 5 minutes, depending on the thickness. Rinse the stalks in ice water and drain well. Now blanch the thinner, quartered stalks for 2 minutes, rinse well and drain. Blanch the broccoli florets for 3 minutes, rinse and drain. Finally, blanch the carrots for 3 minutes and rinse. Set the prepared vegetables aside in bowls until ready to use. Veal: Season the meat generously on all sides with pepper, salt, garlic, and herbs. You may need to tie the meat a little to shape it. Heat a heavy-based pan. Add 2 tablespoons of olive oil and heat until hot. Sear the meat on all sides. Chill in the refrigerator. Tortilla: For the tortilla, peel the potatoes and cut into not-too-thin slices. Peel the onions and cut into large cubes. Heat the oil in a non-stick pan and fry the potato slices with the onions and garlic over low heat until the potatoes are soft but not browned. Let the potatoes cool in the pan. Olive sauce: For the sauce, melt some butter in a small saucepan and sauté the diced shallots. Add tomato paste and sauté for a few minutes. Deglaze with stock and red wine. Reduce the stock over low heat. Pit the olives, if desired, and set aside. Roast the pine nuts in a non-stick pan without fat until golden brown. Finishing: Season the sauce with the sliced ​​olives, salt and pepper, and a little red port wine, then continue to simmer. If the sauce becomes too thick, add a little more red wine. The sauce should be creamy. Once all preparations are complete, roll out a section of the dough on a floured surface to a thickness of 8 mm and place it on a baking sheet. Remove the meat from the refrigerator and cover it well with the pancetta. Place the loin on the dough. Brush the edges of the dough with beaten egg yolk and cover with a second, slightly smaller sheet of dough. For the bones, score the dough and place the resulting strips between the bones. Seal everything tightly. Brush the edges again well, then fold the overhanging edges of the lower dough sheet over the wheels of the upper dough sheet and press firmly into place. Decorate the edges slightly, brush everything with egg yolk and sprinkle the top with coarse salt. Bake in a preheated oven at 220°C for approx. 45 minutes until the internal temperature reaches 56°C. Remove from the oven and let rest for 5 minutes. While the meat is in the oven, whisk 6 eggs in a large bowl. Add the cold potato mixture. Heat a pan with olive oil over medium heat, cover and let the potato and egg mixture set, turning once. To do this, slide the tortilla, which has already set slightly, onto a large saucepan lid, then turn it back into the pan. For each serving, place 3 zucchini slices slightly overlapping on a work surface and fill with the bottom sections of the asparagus. Roll up. Sauté the vegetables and the rolls in a pan with a little butter, season with salt and pepper. Presentation: Pour the olive sauce over a glaze, remove the veal from the bone, then slice it, and arrange it on the glaze. Cut the tortilla into slices. Arrange a tortilla slice and the vegetables on each plate, sprinkled with toasted pine nuts, and serve.