Tender veal is gently roasted in the oven and then served on the plate with an aromatic sauce and crispy cooked vegetables. The fine roast veal is the outstanding focal point of a festive menu, which is ideal for preparing and pre-cooking so that the chef is able to enjoy the meal in peace and celebrate with them.
Ingredients for 6 people
– 1.5 kg saddle of veal with rind
– Salt and pepper
– 200 g onions, 2 cloves of garlic
– 2 tablespoons of oil
– 500 g carrots, 500 g zucchini
– 1 leek
– 15 grams of flour
– 45 grams of butter
– 150 ml Riesling wine
– 350 ml veal stock
– 250 g of crème fraîche
– Nutmeg
– 1 pinch of sugar
– 1 tbsp dry vermouth
Preparation
- Cut the rind of the saddle of veal sharply and deeply, salt and pepper the meat, and chop the onions.
Put the oil in a frying pan and sauté the meat over medium heat until golden brown, add the onions and the crushed garlic cloves. - Place the frying pan with the meat in the preheated oven on the lower shelf. Pour in 1/8 l of water, set the oven to 200° with convection, and roast the roast for about 45 minutes with the oven door open.
- Clean the vegetables and use a vegetable peeler to cut them lengthwise into thin strips and the leek into fine rings. Knead the flour and 15 g of butter and chill in the refrigerator.
- Remove the roast from the oven and the frying pan, wrap in suitable aluminum foil and leave to rest in the switched-off oven.
- Deglaze the roasting stock with wine, remove the settled toasted substances from the frying pan with a spatula and stir into the stock. Then reduce the roast stock until thick. Pour in 250 ml of purchased veal stock, and bring to a boil. If necessary, puree the stock with a hand blender and let it run through a sieve.
- Stir the crème fraîche into the strained stock, then season with salt, pepper, nutmeg, a pinch of sugar, and vermouth. To thicken the sauce, stir the floured butter into the boiling sauce little by little.
- Lightly roast the prepared vegetables in a pan with butter and steam until soft, add some roast veal stock, and bring to a boil. When the vegetables are soft, season lightly and continue cooking, covered, for a few minutes.
- Remove the roast veal from the aluminum foil and stir the collected roast juices into the sauce. Cut the meat into approx. 1 cm slices, arrange on a large, preheated plate, and garnish with the vegetable noodles.
- Serve the sauce separately in a gravy boat.
- Wide, al dente-cooked ribbon noodles are served as a side dish.
