Veal Fillet in Bacon Rice Coat

For the veal fillet in bacon rice coat, cook the rice in salted water. Cut cheese and bacon into very small cubes. Finely chop the onion and parsley. Fry the bacon and onion a little.

Remove the sinew from the veal fillet and season with salt and pepper. Cream the butter with a pinch of salt, add eggs and continue to cream. Then mix in the rice, cheese and parsley and finally stir in the bacon with the onion.

Fry the veal fillet well in a little hot oil. Spread the pork net on a board, spread half the stuffing on one third of the net, place the veal fillet on top and cover with the second half of the stuffing.

Form into a roll with the pork net. Preheat oven to 200 degrees convection. Place veal fillet in bacon rice coat in a roasting pan and roast covered for about 1 hour.

For the sauce, sauté onion in butter, add thyme sprig, pour in whipping cream and crème fraiche, add diced gravy and boil down to a plump sauce.

Season to taste with salt and pepper. Slice the veal fillet in a bacon and rice coat and serve with the sauce.

Preparation Tip:

To the veal fillet in bacon rice coat tastes fresh green salad. This delicate dish is suitable for festive occasions. You can also serve it with steamed vegetables.

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