Saddle Of Veal with Herb Crust, Potato Turrets and Fine Leipzig-style Vegetables

Summary

Ingredients

• 1 kg saddle veal
• 2 cloves garlic
• 3 sprigs thyme
• 120 g butter, soft
• 2 egg yolks
• 120 g breadcrumbs
• 4 tablespoon herbs, fresh, mixed
• 2 tablespoon mustard, coarse
• salt and pepper

For the potatoes:

• 1 kg potato (s), as large as possible, waxy
• 45 g butter
• 25 g parmesan, rated
• 1 teaspoon garlic granules
• 2 pinches salt and pepper
• 1 teaspoon thyme leaves

For the vegetables:

• 1 small Head cauliflower, approx. 500 g
• 4 carrot (s)
• 0.5 ½ bunch asparagus
• 150 g peas
• 1 kohlrabi
• 250 g reen beans
• 2 tablespoon butter
• 175 ml vegetable stock
• salt and pepper
• some leaf parsley
• 1 shallot (s)
• some oil

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Instructions

1. Rub the meat with crushed garlic, salt and pepper. Sear all over in a large roasting pan or pan. Preheat the oven to 180 ° C. Place the roast on the wire rack and attach a thermo. The core temperature should be around 55 ° C as the meat is still grilled with the crust.
2. In the meantime, prepare the crust. To do this, beat the butter until frothy and gradually add the egg yolks. Now stir in the breadcrumbs, herbs, mustard, salt and pepper. Spread the mixture on a piece of cling film the size of the meat and chill.
3. Just before serving, place the crust on the meat and bake briefly in the grill.
4. For the potato turrets, grease a muffin tray with 12 hollows very well. Wash and peel the potatoes. Now cut into thin slices with a vegetable slicer.
5. Melt the butter and mix thoroughly with the parmesan, thyme, garlic, salt and pepper with the potato slices in a large bowl, preferably with your hands.
6. Now always take a stack of potatoes in your hand and place them in the hollows. Preheat the oven to 190 ° C top / bottom heat and bake the potatoes for 55 - 60 minutes until golden brown. Take the muffins out of the oven and let them cool slightly. Sprinkle with parmesan and thyme to serve.
7. For the vegetable side dish, wash, peel and cut the vegetables into bite-sized pieces. Finely dice the shallot.
8. Heat the butter in a saucepan with a little oil. When the butter doesn`t sizzle anymore, add the shallot cubes and sweat until translucent. Gradually add the vegetables to the saucepan and sauté them. Finally, pour in the vegetable stock and steam the vegetables with the lid closed until they are al dente. Season with salt and pepper and sprinkle with parsley. Possibly add a touch of butter to the vegetables and serve.

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