Roast Veal with Celery Nut Crust

Preheat the oven to 200 °C. Mix parsley, celery, hazelnuts, breadcrumbs, crème fraîche and the egg neatly.

Season meat with salt, season with pepper and brown in the hot frying fat around it. Remove and let cool slightly. Place celery mixture on top of meat and press down tightly so that it adheres.

Sauté cooking vegetables in the drippings. Add the roast to the cooking vegetables. Pour half of the veal stock and cook the meat in the oven at 200 degrees Celsius for 45 minutes. Pour in the rest of the veal stock little by little.

Remove the meat and keep it warm. Pour the stock through a sieve and bring to the boil with the whipping cream. Bring to a light boil. Stir flour with a little tap water until smooth and thicken the sauce with it. Season with salt and pepper.

Cut the meat into slices and serve with the sauce.

for it: potatoes

greens of the season

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