| Quantity | Ingredient |
|---|---|
| 1 | Onions |
| 90 g | Soups Vegetables |
| 900 g | Cassler Salmon Meat |
| 20 g | Butter Lard |
| Pepper from the mill | |
| 0,125 l | White Wine |
| 0,25 l | Vegetable broth |
| 2 tsp | Sauces Binder |
| 1 tsp | Cream horseradish |
Kassler roast is served in a mild horseradish sauce. Cut onions and soups vegetables into small cubes. Dry Kassler with kitchen paper. Heat butter lard in a casserole dish. Brown the Kassler all around. Add vegetables to soups. Allow to colour slightly. Season with pepper from the mill. Pour on white wine. Put the lid on. Stew Kassler roast on medium temperature for 30 minutes. Turn once. Place the Kassler roast on a plate. Extend the roast sauce with vegetable stock and puree. Bring the sauce to the boil briefly. Thicken the binder slightly with dark sauce. Season with horseradish cream.
Servings: 6, Difficulty:
Preparation time: 15 minutes, Total duration: 45 minutes