Veal Roast with Watercress Crust and Carrots

Ingredients

• 3 slices old toast bread
• 1 handful watercress
• 1 handful parsley
• 120 g soft butter
• 2 egg yolks
• Salt
• pepper (from grinder)
• 1 kg veal fillet (pre‑trimmed for cooking)
• Sea salt
• 2 tbsp plant oil
• 6 carrots
• 250 g chanterelles
• 2 tbsp Orange juice

Instructions

1. 1.

   Drain the toast bread and finely crumble it in a food processor. Rinse the watercress and parsley, shake dry, pluck the leaves and blend with 80 g butter and the egg yolks until creamy. Mix well with the crumbs and season with salt and pepper. Spread the mixture about 1 cm thick (size of the fillet) onto a small tray lined with plastic wrap. Cover with plastic wrap and chill for at least 1 hour.

2. 2.

   Preheat the oven to 140 °C (275 °F) with fan and top heat.

3. 3.

   Rinse the meat, pat dry and season with salt and pepper. In a hot pan with oil brown it all around. Place on the tray in the oven and bake for about 45 minutes until pink core temperature ~60 °C.

4. 4.

   Peel the carrots and slice them into thin strips with a vegetable slicer. Blanch in salted water 2–3 minutes, then shock in ice water and drain well.

5. 5.

   Clean the chanterelles.

6. 6.

   Return the tray to the oven and turn on the broiler. Place the watercress‑bread crust over the fillet and return to the oven for about 5 minutes until lightly golden.

7. 7.

   In a hot pan melt 20 g butter, add orange juice and toss in the carrots. Season with salt.

8. 8.

   In another hot pan brown the chanterelles in the remaining butter for about 2 minutes. Season with salt and pepper.

9. 9.

   Remove the veal from the oven, let it rest briefly, then slice and serve with the carrots and mushrooms.