10. 8. 2020 Veal loin Sous Vide with thyme

Wrap the cleaned and washed veal loin with the thyme in food foil and wrap. Place in a Sous Vide machine at 65°C for approx. 2,5 hours. Sear and season with salt and pepper before serving. Prepare the potato-potato croquettes using the evaporated dough. Melt the water with the butter and salt. Add the plain flour to the mixture, stirring constantly until the dough begins to peel away from the edges of the pot. At this point, add the eggs one at a time so that the mixture does not curdle and reaches a soft - lump-free consistency. To the prepared evaporated batter, add the grated sausage and the cooked mashed potatoes. Shape the cooled dough into balls, roll in breadcrumbs and fry. Blanch the cleaned and washed green asparagus with lemon, salt and sugar-flavoured water for about 1 minute. Place in a bowl of ice water and puree with the butter and salt.

Use the remaining green asparagus, white asparagus and baby carrots as garnish, blanch and glaze with butter. Gently glaze the veal loin with demi glace. Serve as you like.