Poached Semerrolle with horseradish sauce and semolina dumplings

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean and wash the soup greens and tie them together with kitchen string. Boil 2 litres of water in a pot. Wash the meat and put it into boiling water together with the soup vegetables. Add salt, bay leaf and peppercorns and bring to the boil.

2. 2

   Cook the meat at low to medium heat for about 2-2 1/2 hours. In the meantime clean and wash the rest of the vegetables and cut them into long sticks. Cut parsley into fine strips, except for a little bit for garnishing.

3. 3

   For the semolina dumplings, boil 1/4 litre of milk, 60 g fat and a little salt. Remove from heat and stir in the semolina. Heat again while stirring until a dumpling is formed. Let it cool down a bit. Then stir in the eggs and half of the parsley.

4. 4

   Season with nutmeg. Remove meat and soup vegetables from the stock. Keep meat warm. Remove 1/4 litre of the stock for the sauce. Add prepared vegetables to the stock and cook for 8-10 minutes, drain vegetables.

5. 5

   Keep stock and serve as a pre-soup if necessary. In the meantime, boil up salted water in a pot. Use a tablespoon to cut off dumplings from the semolina mixture and let them simmer in the salted water for about 8 minutes.

6. 6

   For the sauce, heat the remaining fat in a saucepan and sauté the flour in it. Deglaze with reserved stock and remaining milk while stirring. Bring to the boil and boil for a few minutes. Add horseradish to the sauce and season with salt, pepper and lemon juice.

7. 7

   Cut the meat into slices and arrange on a plate with vegetables and dumplings. Garnish with parsley. Stir the rest of the chopped parsley into the horseradish sauce. Serve the sauce extra.