Wines of Germany

Grilled saddle of veal in morel sauce with asparagus (serves four)

Ingredients

1kg saddle of veal
30 dried morels
1 shallot
200ml chicken stock
100ml wine white wine
100ml Madeira
50ml white Port (optional)
50ml double cream
Lemon juice
Salt
Pepper
Nutmeg
Cayenne pepper

 Method

1. To prepare the saddle of veal, trim off the white skin and fillet the meat
2. Sear the meat in butter for approximately 1 minute on each side
3. Place in a preheated oven at 100-120˚C for approximately 50 minutes
4. Soak the morels for 60 minutes in warm water
5. Filter the remaining water through a coffee filter. Press all of the water out of the morels
6. Gently fry the sliced shallot in butter until soft, then combine with the chicken stock, morel water and white wine
7. Simmer for a while to reduce by half, and then blend
8. Add the double cream, Madeira and white Port
9. Simmer for another 8-9 minutes
10. Season to taste with lemon juice, salt, pepper, nutmeg and cayenne pepper
11. Add the morels and reheat just before serving
12. Meanwhile peel the asparagus, add a pinch of salt and sugar to the boiling water and steam the asparagus until it is al dente. Plunge into ice cold water
13. Fry the asparagus in butter in a hot pan for 4-6 minutes
14. Place slices of the saddle of veal on top of the asparagus and pour some of the morel sauce over the top

Serve with gnocchi or boiled potatoes

Wine recommendation

A complex, dry Silvaner from Franken would work well with this dish. The minerality and ripeness of the wine match perfectly with the earthy and full-bodied taste of the morels and the asparagus

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