QSFP Milk Veal Roll with King Oyster Mushrooms and Savoy Cabbage Knöpfle

Summary

Ingredients

• 1.3 kg veal (quality seal Frischeparadies milk veal roll) approx. 2 pieces
• 2 onion (s), red
• 200 g carrot (s), finely sliced
• 120 g parsley root (s), finely sliced
• 120 g celeriac, cut into thin slices
• 120 g celery, cut into thin slices
• 100 g kin oyster mushrooms or sections, cut into small pieces
• 5 sprigs oregano
• 300 ml white wine, drier
• 100 ml white wine, approx., To deglaze the onions
• 700 ml veal stock
• 4 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon sugar couleur
• Sea salt and pepper
• Rapeseed oil
• butter

For the Knöpfle:

• 300 grams flour
• 4 egg (s)
• 100 ml water
• 2 shallot (s)
• 1 piece (s) ginger root, approx. 2 cm
• 500 g savoy cabbae
• 1 lemon (s), juice it
• Nutmeg

For the mushrooms:

• 500 g kin oyster mushrooms
• 1 clove garlic
• 1 bunch parsley, smooth
• salt
• lemon juice

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Instructions

1. Take the meat out of the refrigerator 2 hours before preparation, wash and pat dry. Let the rapeseed oil get hot in a roasting pan and fry the meat for about 3 minutes on each side. Remove the meat and set aside wrapped in aluminum foil.
2. Remove the fat from the roaster, add the rapeseed oil and butter to the roaster and heat up. Finely dice the onions and sweat in them until translucent. Add 4 tablespoons of sugar, caramelize slightly and deglaze with white wine.
3. Boil everything down until there is almost no liquid left. Add white wine and veal stock and reduce by half. Add the vegetables, mushrooms and 3 sprigs of oregano and season with a little sea salt and pepper.
4. Remove the meat from the foil and place in the roaster. Put the meat thermometer in the middle of the roast. With the lid closed, place in the preheated oven at 140 ° C with convection and cook for approx. 25 minutes until a core temperature of 57 ° C is reached. Pour the juice over the meat 2-3 times.
5. Add the remaining oregano and let rest with the lid open. Then drain the stock and briefly bring to the boil. Then bind with cornstarch to the desired consistency and color with sugar couleur.
6. For the Savoy Cabbage Knöpfle, beat the flour with the eggs, about 100 ml of water and a little salt into a shiny dough, it should throw bubbles. Cover and let soak for at least 15 minutes.
7. Bring water and salt to a boil in a saucepan. Press the dough in portions through a spaetzle press or scrape it into the water by hand. Skim off the rising spaetzle with a slotted spoon and keep it warm in a bowl, drained well.
8. Clean the king oyster mushrooms and cut into approx. 5 mm thick slices. Peel the garlic and chop in to fine slithers. Wash and dry the parsley and roughly chop the leaves. Fry with the mushrooms in oil and butter over medium heat for approx. 5 minutes.
9. Peel and finely dice the shallots and ginger. Wash and clean the savoy cabbage and cut into fine strips.
10. Sauté the onions in oil until translucent, add the savoy cabbage and ginger and sauté for approx. 5 minutes. Season with salt, pepper, nutmeg and lemon juice.
11. Add the spaetzle to the savoy cabbage, season to taste and serve with mushrooms and veal slices.
12. Oliver prepared this recipe as a main course in the program “The Perfect Dinner” - Day 3 in Berlin - on Wednesday, March 31st, 2021.

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