Ingredients for the meat:
Cut the veal into thin slices, similar in thickness to roulades. Then divide into fine strips against the grain. Peel the shallots and cut into fine rings. Clean and slice the mushrooms.
Heat clarified butter in a pan. Fry the meat in it, season with salt and pepper. When the meat has a fine brown crust, remove it from the pan and set aside. Now fry the mushrooms in the pan. If necessary, add some clarified butter. After about 2 minutes, add the shallots and brown lightly. Add some salt, pepper, sugar and a few squeezes of lemon juice.
Return the meat to the pan. Pour in the cream, broth and cucumber water, add the crushed garlic clove and let everything simmer for 2-3 minutes. Cut the pickled cucumbers into slices and let them steep briefly in the ragout. Wash, chop and mix in the parsley.
Ingredients for the Rösti:
Peel the potatoes and grate them into coarse chips. Place in a kitchen towel, twist and press the liquid out of the potatoes using strong pressure. Salt and pepper the mixture and season with nutmeg.
Heat clarified butter in a pan. Put the potato mixture in the pan and spread it into the flatbread, if possible not thicker than 1 cm. Fry at medium temperature for a few minutes until the bottom is firm and brown, then turn and continue frying. The total cooking time is about 10 minutes. Pluck the thyme leaves from the stems and finally sprinkle them on the rösti.
Ingredients for the marinated oranges:
Peel the oranges including the white skin. Cut the pulp into slices and place on a plate. Sprinkle with some flaky sea salt and drizzle with rapeseed or olive oil and a little lemon juice.
Arrange:
Place the sliced veal on a plate with the rösti and garnish with lemon slices and parsley if desired. Serve the orange slices separately.
Further information
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THE! | 02/23/2024