Veal Shank on Melanzani with Avocado and Tomato Sauce

Fillet the tomatoes, put three fillets aside, cut the rest into cubes.

Cut the avocados in half lengthwise, remove the pit and remove the skin. Set one avocado half aside for serving, dice the remaining three avocado halves and press through a sieve (or mash with a hand blender). Then stir through with half of the whipped cream.

(The shorter the cooking time, the pinker the meat.) Then rest the meat in the foil for 10 min at room temperature.

Immediately before serving, cut into narrow slices.

Whip the remaining whipped cream until stiff, fold in the yolks and leave to cool. The melanzan slices will be breaded in it later. The rest of it later to the avocado mass form.

Peel the melanzane lengthwise with a sharp kitchen knife (in a zebra pattern) and cut into ½ cm thick slices.

Turn these slices in the breadcrumbs on the other side and roast them in a heated frying pan in olive oil for a minute on each side. Degrease briefly on kitchen paper, then season with salt and season with pepper.

Heat the avocado mixture on top. Add the tomato cubes and the mint leaves cut into fine strips. Stir everything with the remaining whipped cream and egg yolk (breadcrumbs). Heat everything briefly, season with salt, pepper and a pinch of red paprika powder.

Serving: In the center of each plate, place a hefty dollop of avocado-parsley sauce form. With meat

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