Tender veal with fresh citrus notes
Tender saddle of veal with a crispy lemon crust, served with young spring peas – a sophisticated Easter creation that perfectly complements the elegant Gavi di Gavi.
Ideal wine accompaniment: Gavi di Gavi DOCG (Piedmont, Italy)
This fine Cortese wine from Piedmont impresses with its fresh peach blossom flavour and almondy complexity. The lively acidity reflects the citrus flavours of the dish, while the mineral character of the chalky soil emphasises the sweetness of the peas. The delicate saltiness on the finish harmonises with the crust, and the silky texture caresses the tender veal like a spring breeze.
5 more wine recommendations:
Vermentino di Sardegna DOC (Sardinia, Italy) This Mediterranean white wine is characterised by aromas of white peach and a subtle hint of salt. The fruity freshness corresponds with the lemon, while the almondy texture perfectly accompanies the veal. The mineral structure lends the dish an invigorating tension. Its herbaceous flavour creates an exciting interplay with green side dishes such as beans or spinach. It is particularly good slightly chilled – ideal for a sunny spring dish.
Riesling Kabinett (Mosel, Germany) With its green apple and citrus flavours, this Mosel Riesling surprises with its balanced fruit and acidity. The natural sweetness softens the acidity of the lemon, while the steep slate minerality emphasises the peas. A sparkling dance on the palate. Its low alcohol volume makes it pleasantly light and easy to drink. The lively freshness has a stimulating effect and makes the whole dish sparklen.
Fumé Blanc (Loire, France) This mature Sauvignon Blanc offers a smoky flavour that adds depth to the lemon crust. The grassy freshness emphasises the peas, while the creamy texture envelops the veal. An exciting contrast with character. The fine woody note adds length to the finish and emphasises the roasted flavours on the plate. Ideal when the dish is flavoured with herbs such as tarragon or chervil.
Grüner Veltliner Smaragd (Wachau, Austria) With its peppery spiciness and ripe peach notes, this wine complements both lemon and veal. The mineral density reflects the roasted flavours, while the vibrant acidity provides freshness. The fullness on the palate makes it the ideal partner for more intense components such as fried shallots or nut butter. A prime example of Austrian wine craftsmanship.
Assyrtiko (Santorini, Greece) This volcanic white wine fascinates with its salty minerality and citrus flavours. The taut acidity cuts through the meat, while the complex texture rounds off the dish. A hint of the Mediterranean in the glass. Its sparse elegance and stony character go particularly well with puristically prepared vegetables. Combined with lemon butter, the result is an exceptionally exciting pairing.
The recipe:
Zitronen-Häschenbraten mit Frühlingserbsen
Kochutensilien
- 1 Bratenpfanne
- 1 Backofenform
- 1 Zestenreißer
- 1 Küchengarn
Zutaten
Für den Braten:
- 2 Kalbsrücken à 200 g
- 1 Bio-Zitrone Abrieb und Saft
- 2 Zweige Thymian
- 2 EL Panko-Mehl
Für die Beilage:
- 200 g frische Frühlingserbsen
- 1 Schalotte
- 100 ml Gemüsefond
Zubereitung
Braten vorbereiten:
- Zitronenabrieb mit Panko und Thymian mischen
- Kalbsrücken salzen, mit Zitronenmischung bestreichen
- Mit Küchengarn binden
Braten garen:
- In Pfanne scharf anbraten
- Im Ofen bei 160°C 25 Minuten fertig garen
Erbsen zubereiten:
- Schalotte würfeln, glasig dünsten
- Erbsen zugeben, mit Fond ablöschen
- 5 Minuten köcheln lassen
Empfohlene Beilagen:
- Safran-Kartoffelpüree
- Gedünsteter Spargel
- Blattsalat mit Zitronenvinaigrette
