11er Rösti Tartelettes with Veal Fillet and Morel Cream Sauce
Preparation
- Season the veal fillet all over with salt and pepper. In a frying pan with a little oil, sear on all sides until nicely coloured. Then roast in a preheated oven at 180 °C for about 10–15 minutes. Remove and let rest on a rack or plate for about 5 minutes.
- For the sauce: In the same pan, sauté the morels in butter or oil. Season with salt, pepper and garlic. Deglaze with white wine, add the demi-glace and let it reduce. Towards the end, add the herbs and finish with cream.
- In a second pan, froth the almond slivers in butter, season and let them become lightly golden. Blanch the broccoli florets and carrot sticks briefly in boiling water, drain and toss in butter, then season.
- Bake the 11er Tartelettes according to the instructions until crisp. Arrange the broccoli florets in the tartelettes and top with the buttered almonds. Tie the carrot sticks into bundles with the chives and place them also in the tartelettes. Roll the veal fillet in the dried flower-mix, cut into slices. Arrange all components on plates and refine with basil oil.
Ingredients
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12 11er Rösti Tartelettes
300 g carrots (cut into sticks and cooked)
4 chives (whole stalks)
8 broccoli florets (cooked)
1–2 veal fillets (trimmed)
salt, pepper
dried flower-mix
almond slivers
butter
basil oil -
For the Morel Cream Sauce:
oil or butter (for sautéing)
1 garlic clove, finely chopped
250 g morels, cleaned and drained
80 ml white wine
350 ml demi-glace or meat jus
125 ml cream
½ tsp chopped rosemary
1 sprig thyme
salt, pepper