Veal filet with spring herb crêpes on Leipziger Allerlei

Name: Veal filet with spring herb crêpes on Leipziger Allerlei
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 25 g dried morels; 3 TABLESPOONS Butter; 1 collar Spring herbs (e.g. chervil, chives, parsley, pimpernel, lemon balm, dill); 100 ml Milk; 2 Eggs (size M); 100 g and 1 tablespoon of flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 250 g Cauliflower; 400 g white asparagus; 250 g baby carrots; 100 g frozen peas; 3 TABLESPOONS Oil; 100 ml Poultry stock; 50 ml dry Riesling sparkling wine; 4 (125 g each) Veal filet medallions; 7-10 Tbsp white pepper; 100 g Crayfish tails, in Lake; 200 g Whipped cream; 7-10 Tbsp Cayenne pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

25 g dried morels
3 TABLESPOONS Butter
1 collar Spring herbs (e.g. chervil, chives, parsley, pimpernel, lemon balm, dill)
100 ml Milk
2 Eggs (size M)
100 g and 1 tablespoon of flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
250 g Cauliflower
400 g white asparagus
250 g baby carrots
100 g frozen peas
3 TABLESPOONS Oil
100 ml Poultry stock
50 ml dry Riesling sparkling wine
4 (125 g each) Veal filet medallions
7-10 Tbsp white pepper
100 g Crayfish tails, in Lake
200 g Whipped cream
7-10 Tbsp Cayenne pepper

Directions

1
Soak the morels in water for about 1 hour. Melt 1 tablespoon of butter and let it cool down a bit. Wash the herbs, dab dry, put some chervil aside for garnishing. Finely chop remaining herbs. Whisk milk and eggs, mix with 100 g flour and liquid butter to a smooth dough. Stir in the herbs, season with salt and nutmeg. Leave to swell for about 15 minutes. Clean and wash the cauliflower and divide it into small florets.
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Clean the carrots, leave some green, peel and wash. Cook vegetables one after the other in boiling salted water for 4-5 minutes, cook peas for 2 minutes, drain. If necessary, stir the dough with milk to make it more liquid. Heat 1 tablespoon of oil in a large pan (approx. 28 cm Ø). Bake two thin crêpes from the dough, one after the other, take them out and keep them covered and warm. Melt 1 tablespoon of butter in a saucepan, sprinkle 1 tablespoon of flour over it and sauté while stirring. Add poultry stock and 25 ml champagne while stirring. Simmer for 5 minutes at low heat. Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry on each side for 3-4 minutes. Drain morels and crayfish tails separately. Melt 1 tablespoon butter, toss vegetables and morels in the hot butter, season with salt and pepper. Mix in crayfish tails.
3
Melt 1 tablespoon of butter in a saucepan, sprinkle 1 tablespoon of flour over it and sauté while stirring. Add poultry stock and 25 ml champagne while stirring. Simmer for 5 minutes at low heat. Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry on each side for 3-4 minutes. Drain morels and crayfish tails separately. Melt 1 tablespoon butter, toss vegetables and morels in the hot butter, season with salt and pepper. Mix in crayfish tails. Whip cream until semi-stiff, add to the sauce and stir in. Flavour with 25 ml sparkling wine, salt, nutmeg and cayenne pepper. Halve the crêpes. Wrap each veal fillet in 1/2 crêpe. Place 1 fillet in the middle of 4 plates. Spread the vegetables around them and drizzle with sauce. Garnish with chervil
4
Whip cream until semi-stiff, add to the sauce and stir in. Flavour with 25 ml sparkling wine, salt, nutmeg and cayenne pepper. Halve the crêpes. Wrap each veal fillet in 1/2 crêpe. Place 1 fillet in the middle of 4 plates. Spread the vegetables around them and drizzle with sauce. Garnish with chervil
5
Waiting time approx. 30 minutes