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Two roasted veal loin chops with morel cream sauce on a cream-colored porcelain plate, served with an elegant white wine glass with lightly misted Pinot Gris

Veal loin roasted in one piece with morel cream

A rack of veal roasted in one piece with a golden-brown crust, served with a velvety morel cream sauce - this is wine with food in its most festive form. An Easter roast that combines elegance and closeness to nature and finds its ideal wine companion in a great Pinot Gris from the Kaiserstuhl.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main course
Cuisine European, Festive cuisine, German
Servings 2 Servings
Calories 720 kcal

Cooking utensils

  • 1 Roasting pan or ovenproof pan
  • 1 Cutting board
  • 1 Knife
  • 1 Gravy spoon
  • 1 Pan for the morel sauce
  • 1 Meat thermometer
  • 1 Sieve

Ingredients
  

  • 1 Veal loin in one piece approx. 600-700 g, 2 bones
  • 20 g Dried morels
  • 150 ml Veal stock
  • 150 ml Cream
  • 100 ml dry white wine Pinot Gris
  • 1 Shallot
  • 1 Garlic clove
  • 2 Sprigs of thyme
  • 2 Tbsp clarified butter
  • 20 g Cold butter
  • Salt white pepper
  • Fresh parsley to garnish

Preparation
 

PREPARATION:

  • Soak the morels in lukewarm water for approx. 20 minutes.
  • Pass the soaking water through a fine sieve.
  • Squeeze and roughly chop the morels.
  • Remove the veal loin from the fridge 30 minutes before roasting.
  • Season all over with salt and white pepper.
  • Finely dice the shallot.
  • Press in the garlic.
  • Preheat the oven to 160 °C fan.

COOKING STEPS:

  • Heat the clarified butter in an ovenproof frying pan over a high heat.
  • Sear the veal loin on all sides - approx. 2-3 minutes per side.
  • Add the thyme and garlic.
  • Place the pan in the preheated oven.
  • Cook for approx. 25-30 minutes until the core temperature reaches 58-60 °C.
  • Use a meat thermometer.
  • Remove the veal loin and leave to rest for 10 minutes under aluminum foil.
  • Sauté the shallot in the same pan until translucent.
  • Pour in the white wine and reduce.
  • Add the morel soaking water.
  • Stir in the veal stock.
  • Reduce by half.
  • Add the cream and simmer for a further 5 minutes.
  • Stir in the morels and cook briefly.
  • Stir in cold butter for gloss and binding.
  • Season to taste with salt and pepper.

DIRECTIONS:

  • Cut the veal loin between the bones into two chops.
  • Serve on preheated plates.
  • Generously pour over the morel cream sauce.
  • Garnish with fresh parsley.
  • Serve immediately.

SUPPLEMENTS:

  • Potato gratin with Gruyère and fresh thyme
  • Steamed young spinach with nutmeg and butter
  • Fried spring onions with sea salt

Nutritional values per portion

Calories: 720kcalCarbohydrates: 54gProtein: 18gFat: 46g
Keyword Festive Easter roast, Morel cream, Pinot Gris wine accompaniment, Rack of veal Easter, Veal recipe, Wine for Easter dinner
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