Veal with morels and cognac

Ingredients

Directions

1. 1

   Soak the morels in cold water for about 4 hours. Peel and halve the shallots and cut into thin strips. Wash potatoes thoroughly and boil them in boiling water for about 20 minutes until soft. Dab meat dry and season with salt and pepper. Tie medallions with kitchen string if necessary to keep them in shape

2. 2

   Drain the morels, pour soaking water through a coffee filter and collect. Cut the morels in half if necessary. Melt the clarified butter in a pan. Fry the medallions for 3-4 minutes on each side until golden brown. Remove from the pan, cover with foil

3. 3

   Add wine, 50 ml morel water, cream and crème fraîche, season with salt and pepper and simmer for about 10 minutes. In the meantime heat 30 g butter in a pan. Fry the shallots and morels for about 5 minutes. Add the cognac, simmer until the liquid has evaporated, season with salt and pepper

4. 4

   Wash the thyme, shake dry and pluck coarsely. Drain the potatoes and cut in half lengthwise. Heat 20 g butter in a pan. Swirl potatoes in it, season with salt. Arrange morels, meat and potatoes on plates. Drizzle with some sauce and garnish with thyme and coarsely ground pepper. Add the rest of the sauce

5. 5

   waiting time approx. 4 hours