Roast veal with nut-herb crust with bacon and savoy cabbage

Name: Roast veal with nut-herb crust with bacon and savoy cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 75 ml Milk; 75 g Flour; 7-10 Tbsp Salt; 50 g Hazelnut kernels; 4-5 Stem(s) Thyme; 3 Stem(s) Parsley; 1 Carrot; 4 medium-sized onions; 1 kg (approx. 5 cm high) detached saddle of veal; 7-10 Tbsp Pepper; 20 g clarified butter; 400 ml Veal stock; 1 (approx. 1 kg) cabbage; 60 g Butter; 1 TABLESPOON Oil; 50 g smoked streaky bacon in cubes; 1 TEASPOON Cornstarch; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Eggs (size M)
75 ml Milk
75 g Flour
7-10 Tbsp Salt
50 g Hazelnut kernels
4-5 Stem(s) Thyme
3 Stem(s) Parsley
1 Carrot
4 medium-sized onions
1 kg (approx. 5 cm high) detached saddle of veal
7-10 Tbsp Pepper
20 g clarified butter
400 ml Veal stock
1 (approx. 1 kg) cabbage
60 g Butter
1 TABLESPOON Oil
50 g smoked streaky bacon in cubes
1 TEASPOON Cornstarch
7-10 Tbsp grated nutmeg

Directions

1
Separate eggs, chill egg whites. Mix egg yolk, milk, flour and 1 pinch of salt to a smooth dough. Put aside for swelling. Chop hazelnuts coarsely and roast them lightly in a pan without fat.
2
Take out immediately and let it cool down. Wash the thyme and parsley, shake dry and pluck off the leaves, except for something to garnish. Chop the parsley. Mix the thyme and parsley with the nuts.
3
Peel the carrot and onions. Chop the carrot and 2 onions roughly into cubes. Wash the roast veal, dab dry and season with salt and pepper. Heat clarified butter in a wide roaster. Fry the meat in it while turning.
4
Finally add carrots and onions and fry them. Spread the nut and herb mixture over the meat. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
5
Pour on the stock after about 15 minutes. Peel the remaining 2 onions and dice them finely. Clean, wash and cut the savoy cabbage into strips. Heat 30 g butter in a pot, fry half of the onions and the savoy cabbage in it.
6
Season with salt and pepper, add approx. 200 ml water and braise covered for approx. 20 minutes. Heat the oil in a pan, drain the bacon and finally fry the remaining onions briefly. Remove from the pan and let it cool down.
7
Beat egg whites until stiff. First mix bacon and onion, then fold the beaten egg white into the pancake batter. Heat 15 g butter in a pan (28 cm Ø). Pour half the batter into the pan and bake at medium heat until golden brown while turning.
8
Cut Kaiserschmarrn in the pan with the help of 2 forks into large pieces and keep warm. Bake the remaining dough with 15 g butter in the same way. Lift the roast out of the roaster and keep warm. Remove carrot and onions from the roast stock.
9
Boil the stock. Mix 2 tablespoons of cold water and starch, stir into the stock and simmer for about 1 minute. Season to taste with salt and pepper. Season savoy cabbage with salt and nutmeg. Slice the saddle of veal and arrange on a plate with the savoy cabbage and some sauce.
10
Garnish with thyme. Add bacon casserole extra.