Veal Loin with Morels

Soak morels in lukewarm veal stock for 30 min. Drain in a sieve and squeeze well. Collect the stock. Peel garlic and shallots and cut into large pieces.

Season veal chops all over with salt and season with pepper. Fry in oil in a roasting pan until golden brown on all sides and remove. Sauté half of the shallots and garlic pieces and thyme in the roasting pan, extinguish with red wine and cook. Fill up with the veal-morel stock and whipping cream and bring to a boil. Pour in the veal loin and cook in the preheated oven at 200 °C on the 2nd rack.

Leiste from below 45 minutes open cook.

In the meantime, cook unpeeled potatoes in salted water, drain, steam and peel while still warm.

Press remaining Knobaluch through a press. Roughly chop basil and blend with olive oil, garlic, salt, pepper and juice of one lemon to make pesto. Cut tomatoes in half, place cut side up in a frying pan and drizzle with a little pesto. Rinse morels sher well and squeeze.

Remove veal loin from heat, keep warm in alufole. Strain sauce through a fine sieve and boil to 300 ml. Sauté the morels in the butter with the remaining shallots and pour in the sauce. Cook for 10 minutes, add the potatoes and warm them up, season with salt, pepper and chives. To serve, gratinate the tomatoes under the oven grill for about 2 min. Cut the veal loin between the bones into four chops.

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