Cream Heart in Anchovy Caper Sauce

Cut the veal heart in half lengthwise, wash and trim well. Lard with the bacon cut into thin strips and season with pepper. In an ovenproof casserole, fry in hot oil on all sides, add coarsely diced root vegetables and quartered onion and fry as well. Deglaze with white wine, bring to the boil and add beef broth. Add bay leaf, peppercorns, new spice and grated lime zest and boil everything once vigorously. Steam in preheated oven at 180 °C for about 2 hours until tender. Take out veal heart. Mix sour cream with flour until smooth and add together with whipped cream while stirring vigorously. Puree with a hand blender and strain. Cut veal heart into thin slices or strips, add and heat just slightly. Add chopped capers, anchovy fillets and mustard, season with salt, pepper and lime juice.

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