Poached Veal Fillet in Herb Coating with Morel Cream

A great pasta dish for any occasion:

Rinse kitchen herbs, shake dry, -pluck off leaves or tips and chop finely.

Rinse and dry the veal fillet. Season all over with salt and pepper, rub with 2 tbsp oil. Next, roll in the chopped herbs. Wrap fillet first in plastic wrap, then tightly in aluminum foil. Place wrapped fillet in boiling water (about 85 °C ) form: Let water boil, turn off stove top and wait in about 5 min.

Then cook the meat at low temperature for about 20 minutes and let it rest for another 5 minutes.

In the meantime, cook the pasta in boiling salted water according to the instructions on the package. Clean the morels. Peel and finely dice shallots, sauté in remaining oil. Add the morels to the shallots and sauté briefly. Extinguish with brandy. Fill up with stock and whipped cream. Boil the sauce a little, fold in the butter piece by piece, season with salt and season with pepper.

Take the veal fillet out of the foil and cut it into pieces about 3 cm wide. Serve with pasta and morel cream. Garnish with herbs as desired.

Tip: Instead of fresh morels you can also use dried ones.

For this, however, offer already 50 g. Then use the soaking water instead of the veal stock.

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