Veal Boiled Fillet with Bouillon Potatoes

Cook the boiled beef with bay spice, bouquet garni, salt and peppercorns. Remove from the stock, sprinkle with chopped parsley and sea salt. Later cut into slices. Clean and rinse the pointed cabbage and cut into medium strips. Melt the butter in a saucepan, add the pointed cabbage and cook briefly.

Season with salt and freshly ground pepper.

Remove the skin from the potatoes and cut them into 13 by 13 millimeter cubes. Cut the shallots and the vegetables into small cubes. Sauté the shallot cubes in butter and extinguish with the Marmite. Then add the potato cubes and cook. Just before the potatoes are cooked, add the vegetable cubes and cook briefly.

Peel, core and dice the apples. Remove the skin from the horseradish and grate it into small strips. Sprinkle with a little juice of a lemon and wrap in foil. This will prevent the horseradish from turning brown.

Place the bouillon potatoes and pointed cabbage on plates. Place the boiled beef on top and garnish with flat-leaf parsley and coarse sea salt. Serve the apple horseradish separately.

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