Veal Rolls on Mushroom Ragout and Vogerlsalad

Pepper and juice of one lemon and arrange with cleaned Vogerlsalat. Cut out hearts from a slice of toast and toast them in butter.

Plate the veal cutlet, season, roll up and fry in olive oil. Blanch toured carrots and a few cubes of fennel in a salted water bath, drain and toss in butter.

Arrange the bottom half of the fennel as a dish on a flat plate and arrange the vegetables in it.

For the sauce, boil paradeis pulp with a dash of white wine and whipped cream, fold in mushrooms sautéed in olive oil, refine with freshly chopped herbs and add to the veal rolls.

For this our wine expert recommends a 97 Lelys Buzet, Ugni blanc, Vineyard, Grosmaseng, Colombard Les Vignerons de Buzet from southwest France.

Team “Paradeiser” for only Dm 16.94: Cream of leek soup

Veal rolls on mushroom ragout and Vogerl salad Nectarines on rusk souffle

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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