Veal Strudel with Lamb Salad Sauce

Cut bread into cubes, pour so much cream that the bread crumbs are slightly moistened. Chop onion and ½ clove of garlic and sauté in 2 tbsp butter. Cut meat into cubes. Mix herbs, onion, meat, 1 dash of soy sauce and bread crumbs and pass through a meat grinder. Mix in egg. Season the mixture with salt and freshly ground pepper. Clean leeks and cut into small cubes, blanch in salted water, rinse in ice cold water, drain. Cut truffles into sticks or narrow slices.

Cut strudel dough into 8 squares with sides about 13 cm long, brush with melted butter. Shape filling into 8 small finger-thick loaves, place on center of dough pieces, top with leeks and truffles. Fold dough over filling on two sides, brush with melted butter, fold remaining dough over. Brush again with butter, place on buttered baking sheet, bake at 220 degrees in about 10 minutes.

For the sauce Clean Vogerlalat, whisk with the remaining ingredients and 60 ml cold water.

For the lettuce, make a marinade with balsamic vinegar, peanut oil and salt. Pass the cleaned Vogerlsalat through this marinade.

Arrange strudel with sauce. Serve with lettuce.

White wine

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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