Beef Sandwich with Smoked Trout Cream
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 2 bay leaves
- 1 organic lemon
- salt
- freshly ground peppers
- 1 kilogram Veal
- 200 grams Smoked trout
- 100 grams Mayonnaise
- 150 grams Crème fraiche
- 1 tsp Dijon mustard
- Worcestershire sauce
- 4 stalks Celery
- 100 grams young Lettuce (such as leaf lettuce)
- 2 Tbsps Caper
- 80 milliliters olive oil
- 8 Vinschgerl bread roll (alternatively, small flatbreads)
Preparation steps
Halve the onion and garlic and add with bay leaves in a large saucepan. Pour approximately 1.5 liters (approximately 6 1/4 cup) of water and bring to a boil. Rinse lemon in hot water, cut 1-2 thin slices and add to the cooking water. Squeeze rest of the lemon for juice. Add 1 teaspoon salt and pepper to cooking water. Rinse beef, add to pot and leave just below the boiling point and cook about 45 minutes at the lowest setting. Then remove from heat and allow to cool.
Puree smoked trout with 2-3 teaspoons of cooking liquid. Stir in mayonnaise, crème fraîche and mustard and season the sauce with salt, pepper, 1-2 tablespoons lemon juice and Worcester sauce, then refrigerate.
Rinse and trim celery and cut into fine strips. Rinse lettuce, spin dry and pluck into small pieces. Whisk 4 tablespoons olive oil and remaining lemon juice and season with salt and pepper as dressing.
Lift meat out of the broth and cut into thin slices. Drain capers and fry in 4 tablespoons oil until crispy in a pan. Drain on paper towels.
Slice the bread. Toss lettuce and celery with the dressing and fill bread with meat, sauce, lettuce mixture and capers and serve.
