Veal Fillet with Wild Garlic Crust on Asparagus and Morel Ragout, Potato Biscuits and Madeirasa
Servings: 5 people
Veal fillet
- 2 kg Veal fillet
- 3 Rosemary sprigs
- 2 Garlic cloves
- 100 g Wild Garlic butter
- 1 tbsp Clarified butter
Wild garlic crust
- 50 g Wild garlic fresh
- 4 tbsp Olive oil
- 100 g Butter
- 80 g Toast cubes
Madeira sauce
- 1 Onion
- 2 Carrots
- 100 g Fresh celery
- 1 tbsp Powdered sugar
- 1 tbsp Tomato paste
- 1 bottle Red wine
- 1 bottle Madeira wine
- 500 ml Beef stock
- 2 tbsp Pepper
Potato cookies
- 600 g Floury potatoes
- 2 Egg yolk
- 20 g Food starch
- 30 g Liquid butter
- 1 pinch Salt
- 1 pinch Nutmeg
- 1 tbsp Butter
Asparagus and morel ragout
- 6 White asparagus spears
- 20 g Dried morels
- 50 ml Port white
- 100 ml Morel water
- 100 ml Cream
- 3 Skinned tomatoes
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Chili
Wild garlic crust
For the crust, wash the wild garlic and blanch it briefly and then puree it drained with the olive oil in a blender. Then mix with the soft butter and the toasted crumbs, season to taste and put in a freezer bag. Smooth out and place in the refrigerator or freezer until ready to use.
Roughly grind the spiced pepper (black pepper, anise, fennel and coriander) and add it as well. Let it simmer slowly (5 to 6 hours). Finally, strain the sauce through a straining cloth and reduce it again if necessary.
While still warm, knead some nutmeg and cornstarch with the egg yolks, butter, salt and pepper. Form small rolls, wrap in cling film and aluminum foil and place in the steamer for 20 minutes. Let cool down. Then cut into small thalers and slowly fry in butter.
Asparagus and morel ragout
Soak the morels in warm water and then wash them thoroughly several times. Also pour the morel water several times through a strainer and keep. For the ragout, bring the cream, morel water and white port wine to the boil and reduce until thick.
Serving: 100g | Calories: 190kcal | Carbohydrates: 5.5g | Protein: 10.2g | Fat: 14g