Veal Quarters with Wild Mushroom Sauce and Risolee Potatoes

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



(*) Particularly noble from veal fillet, also Schweinsfischerl, saddle of veal, pork loin or topside.

Veal quarters with wild mushroom sauce and risolee potatoes – that’s what star chef Holger Berens calls his favorite dish, and it’s actually a little bit similar to the well-known Jägerschnitzel.

Everyone knows one, everyone has one – some even have two – we are talking about the favorite dish, the dish that delights the palate and heart more than any other.

For the gourmet Goethe, the favorite dish was, among other things, fresh asparagus spears with a wild garlic and cress salad sauce. Mozart loved liver dumplings with sauerkraut and John F. Kennedy a fish soup with bacon and whipped cream.

Holger Berens, owner and chef of the restaurant “Berens am Kai” in Düsseldorf, Germany, is the first to make this dish.

The Erdäpfeln with skin and a TL caraway in salt water make, abschütten, ausdampfen, peel and in melted butter with middle heat golden-brown roast and with salt and pepper season. If you prefer French fries with your Jägerschnitzel, peel off firm boiling potatoes and cut them into thick sticks. Boil them in salted water for 10 to 12 minutes until just cooked and drain. Then fry in 180 °C hot peanut fat (check heat with a kitchen thermometer) in a deep fryer or a high saucepan until golden. Drain in a colander or on kitchen paper, season with salt and serve on the spot.

Remove the skin from the shallot and garlic.

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