Roast ham in brioch coat

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat. Simmer covered with water for about 1 1/2 hours. Take the meat out and let it cool down. Keep stock. In the meantime heat up milk. Dissolve yeast in it. Melt 200 g fat.

2. 2

   Knead with yeast milk, 1/2 teaspoon salt, eggs and 500 g flour to a smooth dough. Cover and leave to rise for about 40 minutes. For the farce, clean, wash and finely chop 500 g of mushrooms. Fry in hot oil for about 10 minutes.

3. 3

   Season with salt and pepper. Wash and chop the parsley and stir in. Knead dough with roasted onions and roll out approx. 1/2 cm thick. Put some of the dough aside for garnishing. Spread the rolled out dough with the farce.

4. 4

   Wrap the roast in it. Brush with a little milk. Decorate with retained dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, wash the potatoes for the ragout and cook in boiling salted water for about 20 minutes.

5. 5

   Then peel. Wash the asparagus and cut into bite-sized pieces, cutting off the woody ends. Clean the remaining mushrooms, wash them and cut them into leaves. Sauté the asparagus and mushrooms in 1 tablespoon of fat, add 1/2 litre of meat stock and cook for about 10 minutes.

6. 6

   Melt the remaining fat. Sweat flour in it. Add cream first, then the vegetables with the stock, stirring gently. Fold in the potatoes. Bring everything to the boil briefly and season with salt and pepper.

7. 7

   Pluck the chervil and sprinkle over it. For the sauce, drain the apricots, dice roughly and puree. Mix with crème fraîche and mustard. Cut the roast open and serve with the ragout and sauce.