Veal Saddle with Grain Crust and Bertram

Grain crust

Sunflower seeds to and mix with breadcrumbs.

Meat

Season meat with salt and pepper. Fry quickly in the oil-butter mixture, turning. Place on a rack in the middle of the oven heated to 220 °C for about 3 minutes. Deglaze with veal stock, cook and keep warm.

Sauce

Pluck tarragon leaves from stems, chop leaves finely, set aside. Boil stems with soup or possibly stock for 1-2 min on low heat. Strain through a sieve into a large enough bowl. Beat egg yolks, mustard and vinegar in warm water until creamy. Gradually stir in butter. When the sauce has thickened, remove from the heat. Add tarragon, salt and pepper. Keep warm.

Serving

Just before serving, turn the largest fried working surface of the steaks first in flour to the other side, pat well. Later, dip in egg and place on top of grains and coat in breadcrumbs. Press lightly until smooth. Fry the breaded side in a little oil and butter in 1-2 min until lightly browned and crispy.

Pour veal stock onto preheated plates, place steaks on top, pour tarragon sauce around. Serve with spinach rolls.

Tip:

Clarify butter: Heat butter and foam once, then remove from heat and skim off the flocculated milk protein components. Later pour through a fine sieve lined with muslin cloth. Or buy ready-made as liquid clarified butter.

Tip: Did you know that a bowl of spinach contains approx. 50 percent

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