Bone the back. Make a stock from the waste (skins, bones) together with the wine, vegetables and spices. This takes a good 2 hours, but can easily be done 1-2 days before. Degrease and boil to 1/3 of the mass.
Preheat the oven to 80-90 °C and heat an ovenproof dish in it. Rub the back fillets with pepper and sear them quickly on all sides in hot oil. Place the two filleted backs in the preheated pan and insert a roasting thermometer at the thickest part. The back is slightly pink inside at a core temperature of 65 °C and ready.
Caramelize the sugar in the butter, cut off the prunes and add them, extinguish with the stock.
Season with the crushed cloves as well as the new spice and a tiny bit of tarragon. Stir the juice of a lemon and 1 glass of red wine into the sauce, season again.
Cut the back and bring it to the table on heated plates with the sauce.
Serve with potato rösti and glazed apple red cabbage or carrots.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
Related Recipes:
Braised Veal Boiled FilletA delicious mushroom dish for any occasion! Preheat the oven to 140 degrees. Remove the peel from the...
Angelfish with Fried Potatoes and Pommery Mustard SauceFish: Season the fish fillets with salt, season with pepper and sprinkle with juice of one lemon. Grease an...
Stewed Oxtail in Red Wine SauceFor the stewed oxtail in red wine sauce, fry the oxtail seasoned with salt and pepper in oil until very brown...
Snails in Ox Marrow Bone, Escargots en Os À Moelle en BeaujolaisSoak the marrow bones in a saucepan of cold water for several hours to remove any remaining blood. Press the...
Tuna with Chocolate Soy Sauce with Bean PodsTuna Cut the tuna in the shape of a square (about 6-8 cm high) and sear on both sides in a small amount of...
Old Viennese Soup PotFirst, add boiling meat and spleen with cold water and bring to a boil. Season with peppercorns and salt and...
Stewed Leg of VenisonRub the inside and outside of the boned leg of venison with salt, pepper. Cut half of the root vegetables and...
Aspic and Fried Trout with Beet, Walnuts and VogerlsaladSulz Skin the smoked trout fillets (do not discard the skin!) and portion them. Cut the vegetables into tiny...
Wild Boar Medallions in Marsala SauceMake a broth from the diced water, vinegar, turnip and the spice grains. Let it boil briefly. When the broth...
Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is...