Veal Ragout with Morels

Ingredients

• 5 g dried morel mushrooms
• 750 g veal (from the hip)
• Salt
• Pepper
• 3 shallots
• 2 tbsp oil
• 1 heaping tbsp flour
• 150 ml dry white wine (or broth)
• 200 ml poultry stock
• 175 ml soy cream
• 1 tbsp butter
• 8 pre‑cooked, pickled river crab tails (drained)
• 2 stalks tarragon

Instructions

1. 1.

   Rinse the morels thoroughly under running warm water. Fill a small bowl about halfway with hot water and soak the mushrooms.

2. 2.

   Meanwhile, rinse the veal, pat dry, and cut into 2 cm cubes. Season with salt and pepper.

3. 3.

   Peel and finely dice the shallots.

4. 4.

   Heat oil in a pot and brown the veal over high heat on all sides.

5. 5.

   Add the diced shallots and sauté for 2–3 minutes while stirring.

6. 6.

   Sprinkle flour over everything and stir for 1–2 minutes to toast. Add white wine and stock, bring to a boil, then cover and simmer at medium heat for about 50 minutes.

7. 7.

   While it simmers, remove the morels from the water and press out excess liquid. Line a sieve with a filter bag or paper towels and hang over a small bowl. Pour the soaking liquid into the sieve and let it drip into the bowl.

8. 8.

   Transfer the filtered soaking liquid to a small pot and reduce on high heat until about half its volume. Roughly chop the morels with a large knife.

9. 9.

   Add the reduced mushroom liquid and soy cream to the ragout at the end of cooking. Let everything simmer uncovered for about 5 minutes.

10. 10.

    Heat butter in a small pan. Sauté the morels and crab tails for 1 minute, then season with salt and pepper and stir into the ragout.

11. 11.

    Wash, dry shake, strip leaves from, and chop tarragon. Add to the ragout and adjust seasoning with salt and pepper. Serve with your choice of band noodles if desired.