Veal Medallions with Herb Juice and Celery Puree

Cut veal fillet into 8 equally sized medallions. Season them, wrap them with raw ham and fry them in oil. Then remove and keep warm. Roast finely chopped spring onion in the roast residue, add ¼ l water, Knorr Bouillon Pur Rind and Creme Fraiche Kräuter and boil down for 5 minutes. Peel celery and floury potatoes, cut into thin slices and cook in ¼ l water with Knorr Bouillon Pur Vegetables until soft, mash and stir with butter until creamy. Then season with salt, pepper and nutmeg. Place fillets in hot sauce and let stand for 5 minutes. Place puree in the center of the plate and place the fillets on top. Garnish with sauce, fresh herbs and early carrots, if desired.

Preparation Tip:

Instead of veal tenderloin, you can use pork tenderloin wrapped with hamburger bacon.

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