Andalusian Veal Roast

Ingredients

• 2 cloves garlic
• 1.5 tsp fennel seeds
• 1 tsp white peppercorns
• Sea salt
• 1 pinch saffron strands
• 2 tbsp olive oil
• 1 kg veal roast
• 4 sprigs Rosemary
• 4 slices whole-grain wheat toast
• 0.5 bunch flat-leaf parsley
• 50 g chopped almond kernels
• 200 ml milk (1.5% fat)
• 4 tbsp salad cream
• 0.5 small lemon
• black pepper

Instructions

1. 1.

   Peel the garlic and set aside one clove. With a mortar, grind the other clove with fennel seeds, peppercorns, 1 tsp sea salt, and saffron into a paste (or pulse in a food processor), then stir in 1 tbsp olive oil.

2. 2.

   Rinse the meat, pat dry, rub all over with the spice paste, cover, and let marinate in the refrigerator for about 2 hours.

3. 3.

   Tie the roast with kitchen twine. Wash the rosemary sprigs, shake off excess water, and insert them into the twine.

4. 4.

   Heat the remaining olive oil in a roasting pan or oven-safe skillet, sear the meat all sides until browned, then bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 50 minutes.

5. 5.

   Meanwhile, finely chop the second garlic clove. Drain and cube the toast bread. Wash the parsley, shake off water, and pick off the leaves.

6. 6.

   Toast the chopped almonds in a dry pan until lightly browned and fragrant. Add the garlic, pour in the milk to deglaze, bring to a brief boil, then let cool.

7. 7.

   Transfer the almond mixture to a tall jug, add the bread cubes, and blend with an immersion blender until smooth. Stir in the salad cream, squeeze half a lemon, and season the sauce with salt and pepper.

8. 8.

   Finely chop parsley leaves with a large knife (or food processor) and fold them into the almond sauce.

9. 9.

   Remove the roast from the oven, wrap it in foil, let rest for 10 minutes, then slice, arrange on a platter, and serve with the sauce.