Roast Veal in Cream Sauce with Rosemary Potatoes, with Asparagus & Bernaise Sauce
Servings: 4 people
Roast veal in cream sauce
- 1,9 kg Veal roll roast - from the neck
- 2 Onions
- 1 Carrot
- 1 shot Port wine
- 1 shot Cream
- 300 ml Beef stock
- 2 leaves Celery green
- Salt
- Pepper from the grinder
- Sugar
- 1 tbsp Sweet paprika powder
- 0,5 tsp Cayenne pepper
- 0,5 tsp Dried marjoram
- 0,5 tsp Mustard powder
- 0,5 tsp Ground cumin
- Butter
- Olive oil
Rosemary Potatoes
- 8 New potatoes
- 1 tsp Dried rosemary
- Olive oil
- Coarse sea salt
- Pepper from the grinder
Asparagus & Bernaise sauce
- 500 g Fresh asparagus
- 0,5 Lemon
- Salt
- Sugar
- 1 Egg
- 60 g Butter
- 1 tsp Dried tarragon
Roast veal in cream sauce
Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it - wrap in cling film and leave to stand overnight.
Rosemary Potatoes
In the meantime, wash the potatoes, cut in half and marinate with olive oil - sprinkle with salt, pepper and rosemary - put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.
Asparagus and Bernaise sauce
Put on a water bath and beat the egg until frothy, add lemon juice and melted butter - keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.
Serving: 100g | Calories: 109kcal | Carbohydrates: 4.4g | Protein: 2.2g | Fat: 9.1g