Veal Rolls with Pumpkin

Salt and pepper the saddle of veal and fry well in a pan in hot fat. Add the herbs and fry briefly. Then place on a rack (with a tray underneath) and, if possible, insert a thermometer in the center of the meat. Now roast in the preheated oven at 120 °C until the core temperature is 40 °C, then reduce to 100 °C and roast until the core temperature is 50 °C, then reduce to 70 °C and bring the core temperature down to 60 °C. At 60 °C core temperature, the meat is still nice and pink inside. (Or fry the meat to taste over higher heat so that it is still juicy inside and not at all too cooked through). Lift out and let cool. For the pickled pumpkin, bring water to a boil with sugar, vinegar and spices. Cut the pumpkin into small cubes and put in, bring to the boil briefly and leave to infuse for a while. Leave to cool. For the pumpkin salad, peel the pumpkin and cut into strips. Salt, squeeze after a few minutes and season with sherry vinegar, seed oil and pepper. Marinate for about 10 minutes. Then mix in some chopped pumpkin seeds. For the Dijon mustard sauce, whisk yolks with vinegar until frothy. Season with Dijon mustard and slowly blend with oil, just like a mayonnaise. Refine with sour cream and a little liquid cream. Season to taste with salt and pepper. Now slice the veal thinly, top with the pumpkin salad and drizzle a few drops of Dijon mustard sauce on top. Roll into rolls and place on plate

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