50 g carrots
50 g celery
50 g leek
600 g parred veal fillet
For the herb pancakes, mix all the ingredients in a wide bowl, season the quantity with salt and freshly ground pepper to taste and finally add the chopped kitchen herbs. Bake in a well coated frying pan with a little oil to small pancakes. To serve, fold them in half at the beginning and then in quarters.
Remove the peel from the asparagus spears and blanch them for about 4 minutes. For blanching, add a little salt, pepper and sugar and 20 g of butter to the cooking water. Then rinse the asparagus in iced water.
The marinade is made from the slightly warmed beef broth. Mix it with vinegar, olive oil, the diced dried/smoked meat and the diced vegetables. Season with pepper, salt, garlic and sugar. Shortly before serving, cut the flesh of a peeled tomato into strips and add.
Season the parried veal fillet with salt, pepper and a tiny bit of garlic. Roll it in a plastic wrap and tie it at the ends. Poach in boiling water for 15 minutes and cut into thin slices to serve.
Arrange 1/4 of the asparagus with the tips to the guest, drizzle the marinade over the asparagus with a little bit of dressing, arrange 3 thin slices of the poached veal fillet and the folded flädle next to it.