Saddle of Veal with Hokkaido & Poppy Noodles

For the Saddle of Veal with Hokkaido & Poppy Noodles, first sauté the garlic clove and pecans with olive oil for the sauce, deglaze with port wine and reduce to 1/3. Add the remaining ingredients and reduce to about 150 ml.

Taste the sauce again if necessary, strain through a sieve and assemble with butter or thicken with cornstarch as desired. Keep warm.

Season the veal loin fillets, sauté hot with the garlic cloves and rosemary in the olive oil and place on a rack with a bottom tray. Roast in the oven at 180 °C (convection oven) for about 7 minutes.

Remove from the oven and let rest for about 12 minutes covered with aluminum foil. If you have the time, you can roast the back fillets at 80 °C for 25 minutes, then take them out of the oven and let them rest for about 10 minutes covered with aluminum foil (this will keep the meat juicier and give it much more flavor).

Cut the Hokkaido pumpkin in half, remove the seeds and cut into 3 cm thick wedges. Foam butter in a pan, sear pumpkin wedges from both sides in it and deglaze with apple balsamic vinegar. Cover with caraway seeds and granulated sugar and braise in the oven at 160 °C for 20 minutes. Season to taste with salt and pepper.

For the Schupfnudeln cook the potatoes with the skin in salted water until soft, strain and peel while still hot. Then immediately strain or press through the potato press. Knead flour, salt, pepper, nutmeg, egg and egg yolk with the potatoes to a smooth dough.

Place the dough on a b

Preparation Tip:

Glazed chestnuts and fried broccoli slices go very well with saddle of veal with Hokkaido & poppy seed noodles.

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