Saddle of Veal Under Shallot Crust with White Tomato and Chive Sauce

1. parade tomatoes rinse the day before, cut into quarters, in combination with veal stock, pepper and salt finely make into puree. Spread a sieve with a straining cloth. Pour in the tomato puree and let the clear tomato juice drain off.

Preheat oven to 150° Celsius. Brown saddle of veal on all sides in 30 g hot clarified butter, season with salt, pepper, add garlic bulb and kitchen herbs, fry briefly. Lightly crumple a piece of aluminum foil and place on a baking sheet. Place meat, garlic bulb and kitchen herbs on top.

Remove the skin from the shallots, chop into fine rings and brown briefly with the chopped garlic in the remaining clarified butter. Pour in white wine and whipping cream, let simmer until creamy. Add mashed potato flakes, fry quantity briefly. Then let it cool down a little bit.

4. clean spring onions, chop into fine rings. Whip egg whites together with a pinch of salt until stiff, fold into potato mixture. Stir in egg yolks and spring onions. Season quantity with salt, pepper and chili and spread evenly on the veal saddle. Sauté saddle of veal in heated oven for about half an hour.

In the meantime, for the sauce, lightly cut tomatoes crosswise at the round end, put them briefly into tap water, cool immediately in tap water, peel, stone and chop into wedges. Sauté shallot cubes and garlic in hot rapeseed oil until translucent. Add drained, clear

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