Veal Loin with Orange-Ginger Sauce with Fresh Ribbon Noodles and Carrots

Pasta dishes are always a good idea!

Rub the veal loin with balsamic vinegar and crushed coriander seeds, sprinkle with pepper. Fry in hot clarified butter on all sides. Add chopped vegetables, cardamom, ginger and orange marmalade to the meat. Extinguish with cognac and flambé. Take out the meat and put it in the stove at 100 degrees for 30 minutes. Add almond kernels, wine, veal stock and tarragon to the vegetable form, simmer on low heat for 15 min.

In the meantime, roll up the pasta dough and cut into strips. Cut the carrots into long strips for the vegetables, grate the ginger and cut the lemon balm.

Pour the sauce through a sieve, add whipping cream, reduce by half and season with pepper, salt, orange marmalade and freshly grated ginger. To thicken, beat in the cold butter with a hand mixer.

For the vegetables, sauté the carrots, ginger and ground cardamom in butter, season with salt and cover for5-7 min until soft. Add the lemon balm at the end. To serve, tie two “packets” with the tarragon sprig and lemongrass.

Cook the noodles in salted water for 2-3 minutes, drain and add a little butter.

Bring the sliced veal loin with noodles and carrot parcels to the table, pour sauce.

with oriental flavors

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