Discover a highlight of South Tyrolean cuisine from Hotel Plunhof: pink roasted veal loin, accompanied by an aromatic morel sauce, crispy potato-almond balls, and fresh winter vegetables. A dish that masterfully combines elegance and alpine tradition.
Pink Roasted Veal Loin with Morel Sauce, Potato-Almond Balls, and Winter Vegetables
For the veal loin:
For the veal loin:
- 800 g veal loin
- Salt, pepper
- 2 tbsp olive oil
- 2 tbsp butter
- Fresh herbs (rosemary, thyme)
For the morel sauce:
- 30 g dried morels
- 200 ml veal stock
- 200 ml cream
- 1 shallot, finely diced
- 1 tbsp butter
- Salt, pepper
For the potato-almond balls:
- 300 g starchy potatoes, cooked and mashed
- 100 g ground almonds
- 1 egg yolk
- 2 tbsp flour
- Salt, nutmeg
- Bread crumbs and finely chopped, roasted almonds
- Oil for frying
For the winter vegetables:
- Various winter vegetables (e.g., carrots, parsnips, Brussels sprouts)
- 2 tbsp olive oil
- Salt, pepper
Preparation of the veal loin:
- Take the veal loin out of the refrigerator about 30 minutes before cooking to bring it to room temperature.
- Season the veal loin with salt and freshly ground pepper.
- Heat a large roasting pan or skillet over high heat and add 2 tbsp olive oil.
- Once the oil is hot, place the veal loin in and sear it vigorously on each side for about 2-3 minutes until nicely browned.
- Reduce the heat and add 2 tbsp butter and fresh herbs like rosemary and thyme. Baste the meat with the melted herb butter while roasting to flavor it.
- Transfer the veal loin to a preheated oven at 120-130°C and cook it for 15-20 minutes depending on thickness and desired doneness. For a pink result, the internal temperature of the meat should be about 55-60°C.
- After cooking, remove the veal loin from the oven and let it rest covered on a cutting board for about 5-10 minutes to allow the juices to redistribute.
- Slice the veal loin into thin slices.
Preparation of the morel sauce:
- Soak the dried morels in warm water according to package instructions.
- Sauté the shallot in butter until soft and translucent, without browning.
- Drain the soaked morels, reserving the soaking water. Roughly chop the morels and add them to the shallots.
- Deglaze with veal stock and add the soaking water from the morels, being careful not to pour in any sand from the bottom of the soaking container.
- Bring the mixture to a boil and reduce by about half.
- Add the cream and let the sauce simmer until it reaches a creamy consistency.
- Season with salt and pepper and strain through a fine sieve to achieve a smooth sauce.
Preparation of the potato-almond balls:
- Mash the cooked potatoes and let them cool.
- Add ground almonds, egg yolk, flour, salt, and a pinch of nutmeg, and mix everything into a uniform dough.
- Form small balls from the dough.
- Dredge the balls in flour, then dip them in beaten egg, and finally roll them in a mixture of bread crumbs and chopped, roasted almonds.
- Heat the oil in a pot or deep fryer and fry the balls until golden brown. Drain on paper towels.
Preparation of the winter vegetables:
- Clean, peel, and cut the winter vegetables into even pieces.
- Sauté the vegetables in a pan with olive oil over medium heat until they are lightly caramelized at the edges.
- Season with salt and pepper and cook until they reach the desired tenderness.
Plating:
- Arrange the thin slices of veal loin on the plate.
- Pour the warm morel sauce next to or over the meat.
- Place the potato-almond balls and winter vegetables as a side dish next to the meat.
Decoration:
- Garnish the dish with fresh herbs and edible flowers.
- Sprinkle some roasted almond slivers over the balls and vegetables to add extra crunch and flavor accents.
This detailed preparation ensures that each element of the dish shines and together creates a gourmet experience that delights the senses. With its harmonious balance of tender meat flavors, the deep seasoning of the morel sauce, the fine nuances of the almond balls, and the fresh note of the winter vegetables, this dish is a true reflection of high-end South Tyrolean cuisine. Perfect for a festive dinner or as a special dish in your culinary repertoire.
More from Hotel Plunhof in South Tyrol
More from Hotel Plunhof in South Tyrol
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