for 4 people

Orange and thyme butter

100 g	butter, soft
50 g	cream quark
1	organic orange
2 tbsp	orange liqueur
1 tbsp	thyme, finely chopped
½ tsp	sea salt

Potatoes

2 tbsp	olive oil
500 g	waxy potatoes, in slices
1	red onion, cut into rings
½ tsp	salt
2 pinches	nutmeg
a little	pepper

Meat

1	veal cutlet, one whole piece

How it's done

Orange and thyme butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the quark, orange zest, liqueur, thyme and fleur de sel, serve alongside.

Potatoes

Heat the oil, add the potatoes and onion, fry for approx. 20 mins., stirring occasionally, then season.

Meat

Preheat the oven to 80°C, warm the platter and plates.

Ask the butcher to cut off the chuck and score the skin on the back along the bone.

Cook on a low temperature in the centre of a preheated oven for approx. 2 hrs. (Core temperature: approx. 60°C. Keep warm for approx. 1 hr. at 60 °C

Remove the meat, heat the oil in a frying pan. Fry the meat on all sides for approx. 4 mins. Remove, serve with the herb butter and fleur de sel.

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