Veal in Vinschgerl with Trout Sauce

Ingredients

• 2 onions
• 1 Garlic clove
• 2 Bay leaves
• 1 untreated lemon
• Salt
• pepper (from the mill)
• 1 kg veal backstrap
• 200 g smoked trout
• 100 g mayonnaise
• 150 g crème fraîche
• 1 tsp Dijon mustard
• Worcestershire sauce
• 4 stalks celery
• 100 g young salad (e.g., arugula)
• 2 tbsp capers
• 80 ml olive oil
• 8 Vinschgerl or small flatbreads

Instructions

1. 1.

   Halve the onions and garlic, add them with the bay leaves to a large pot. Pour in about 1.5 L water and bring to a boil. Wash the lemon hot, slice 1–2 thin rounds and add them to the cooking liquid. Squeeze out the rest of the lemon juice. Add 1 tsp salt and some pepper to the broth. Rinse the meat, soak it briefly, then simmer at the lowest setting for about 45 minutes just below boiling point. Remove from heat and let the broth cool.

2. 2.

   Blend the fish fillet with 2–3 tbsp of the cooking broth until smooth. Stir in mayonnaise, crème fraîche, and mustard; season the sauce with salt, pepper, 1–2 tbsp lemon juice, and Worcestershire sauce. Refrigerate until ready to use.

3. 3.

   Wash, trim, and cut celery into fine strips. Wash, dry, and tear the salad into bite‑sized pieces. Whisk together 4 Tbsp olive oil and remaining lemon juice; season with salt and pepper for a dressing.

4. 4.

   Lift the meat from the broth and slice it into very thin slices. Drain capers and fry them crisp in 4 Tbsp oil in a pan. Let drain on kitchen paper.

5. 5.

   Slice the flatbreads. Combine salad and celery with the dressing, then fill the breads with veal, trout sauce, and fried capers.