Veal back steak with carrot crust for spinach sparrows

Name: Veal back steak with carrot crust for spinach sparrows
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, pepper, nutmeg; 400 g young leaf spinach; 3 TABLESPOONS Oil; 4 TABLESPOONS + 75 g + some butter; 1 (approx. 100 g) Carrot; 125 g Pecorino cheese (piece); 1 collar Dill; 2-3 TEASPOONS spicy horseradish (glass); 2 Egg Yolk; 50 g Breadcrumbs; 175 ml Milk; 1-2 TEASPOONS Lemon juice; 1–2 Garlic cloves; 4 Veal back steaks (à approx. 175 g); 2 stem(s) Sage; 2 Branches of rosemary; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, pepper, nutmeg
400 g young leaf spinach
3 TABLESPOONS Oil
4 TABLESPOONS + 75 g + some butter
1 (approx. 100 g) Carrot
125 g Pecorino cheese (piece)
1 collar Dill
2-3 TEASPOONS spicy horseradish (glass)
2 Egg Yolk
50 g Breadcrumbs
175 ml Milk
1-2 TEASPOONS Lemon juice
1–2 Garlic cloves
4 Veal back steaks (à approx. 175 g)
2 stem(s) Sage
2 Branches of rosemary
baking paper

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Sort the spinach, wash and drain well. Heat 1 tablespoon of oil in a large pot. Let the spinach collapse while turning.
2
Season with salt and pepper, drain well in a sieve.
3
For the crust, melt 2 tablespoons of butter and allow to cool slightly. Peel, wash and finely grate the carrot. Grate cheese finely. Wash dill, shake dry. Pluck the dill flags and chop them. Mix melted butter, carrot, 75 g cheese, dill, horseradish, egg yolk and breadcrumbs.
4
Season with salt and pepper.
5
If necessary, squeeze out the spinach and chop roughly. Drain potatoes, add milk and 75 g butter and mash finely with a potato masher. Fold in spinach. Season with salt and nutmeg.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Use two tablespoons to form cams from the potato and spinach mixture and place in a greased casserole dish. Melt 2 tablespoons of butter.
7
Mix with the remaining cheese and lemon juice. Spread over the spinach sparrows. Line a baking tray with baking paper. Place a casserole dish on one side of the baking tray and bake in a hot oven for about 12 minutes.
8
Peel and coarsely chop the garlic. Dab steaks dry. Wash sage and rosemary and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the steaks in it over high heat on each side for about 1 minute.
9
Add rosemary, sage and garlic and fry. Season steaks with salt and pepper.
10
For the granola chop the almonds coarsely. Mix with pumpkin seeds and oat flakes in a bowl. Put oil, vanilla sugar, 1 pinch of salt and 2 tablespoons honey in a small pot. Heat over medium heat and stir until the vanillin sugar is dissolved (do not bring to the boil). Pour over the hearty mixture and mix everything thoroughly with a wooden spoon until the dry ingredients are completely covered.
11
Remove from the oven and serve.