With green and white asparagus
Fried veal with morel cream
Here, the earthy notes of wine and mushrooms meet and give the whole thing the right aromatic kick.
Ingredients for 4 persons:
Free the veal of tendons and the fine white skin (parry). Sauté lightly in butter lard (each side for a maximum of 1 minute). Cook in the oven at 100-120 ° C for about 50 minutes.
Soak the morels in warm water for one hour so that the morels are just covered. Express well afterwards. Sift the morel water through a coffee filter (morels are often very sandy).
Sauté the shallot in buttered lard, deglaze with a little of the chicken stock, the simmering water and a dash of white wine (Silvaner). Simmer gently to about half of the liquid. Once blended with the blender. Add cream and one shot each of Madeira and port, again about 8 -9 min. to reduce. Season with lemon juice, salt, pepper, nutmeg and cayenne pepper. Blend to serve. Then add the morels and bring to the boil again.
In the meantime peel the green and white asparagus and shorten to the desired length. Boil the water with a breeze of sugar and salt and the lemon slices and cook the asparagus until it is firm. Then quench with cold water.
Take the veal back out of the oven in good time and let it rest in aluminum foil for a moment.
Swirl the green and white asparagus briefly in the pan in butter and then arrange alternately on the plate. Arrange slices of veal on top, add a little morel sauce and serve.
As a side dish parsley potatoes or gnocchi are suitable.