Boiled Beef From the Milk-Fed Calf on Turkish Lentils

For the boiled beef, boil 1 liter of water in a saucepan with all the ingredients except the meat, then add the boiled beef and simmer gently over low heat for about 90 minutes. Immediately before serving, cut into eight slices.

Boil the red lentils with a cup of water, half a lemon cut into slices, the fine carrot cubes, salt and pepper and then simmer at low temperature for about 20 minutes, stirring frequently. In between, perhaps add a little hot water. Finally, add a little whipped cream to taste.

Peel the prawns, chop the meat, mix with the breadcrumbs, the egg yolks and the béchamel sauce, season with salt and pepper. Form four flat boulettes from this dough and fry them in hot olive oil for about two minutes on each side. In the frying fat, briefly roast the sprigs of rosemary, thyme and dill until crispy.

Arrange in the center of each plate two heaped tablespoons of lentil vegetables, place the gamba boulette on top. Place two slices of boiled beef on each side. Decorate with the roasted herbs.

Drink Frank Rosin recommends a dry Riesling from the Mosel-Saar-Ruwer region from the Caspari winery.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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