Veal Shoulder with chard and duchess potatoes

Prepare the meat

1. Prepare the “Tender Shoulder” veal shoulder according to the instructions.

Duchess Potatoes

1. Preheat the oven to 180°C top/bottom heat. Line a baking tray with baking paper.
2. Peel the potatoes and halve or quarter depending on their size. Cook in plenty of water.
3. Drain the potatoes through a sieve, leave to cool for approx. 10 minutes and then press through a potato press.
4. Mix the potato mixture with the butter, egg yolk, nutmeg, salt and pepper and fill into a pastry bag with a star-shaped nozzle.
5. Pipe the dots onto the prepared baking tray, brush with beaten egg and bake in the oven for approx. 25 minutes until golden brown.

Chard

1. Clean and chop the chard.
2. Peel and finely dice the shallots and garlic and sauté with the chard in the butter for approx. 5 minutes.
3. Pour in the cream and reduce.
4. Season with salt and pepper.
5. Clean the radishes and halve or leave whole, depending on their size.
6. Fry the radishes in oil and season with salt and pepper.

Arrange

1. Arrange the chard on plates.
2. Slice the finished roast veal “Tender Shoulder” and arrange on top of the chard.
3. Arrange the duchess potatoes on the plates and garnish the dish with the fried radishes.