Lekker hapje cup: Swiss veal with estragon sauce and rosti potatoes

Part two in our cooking challenge held by Lekker Hapje and Swiss is still the country that I defend with heart and soul. It even comes to the point that I find myself googling information about Swiss and I even know some curious facts about this “neutral” country now!
The main course however cost me blood, sweat and tears. Not that you cant find any Swiss products, no they were easy to find. But typical Swiss cuisine just seems to be a mingle of some French dishes, some Italian foods and some German creations.
So my main course is builded around some real typical product, like gruyere and smoked ham. With that I serve rosti, which is actually a big hit in Swiss! And to top it of I prepared a lovely estragon sauce with a little bit of Fendant Du Valais, a lovely dry white wine from the Valais region. Yes they even make wine those mysterieus Swiss people!


1 veal roast
4 slices of gruyere
6 slices of smoked ham
pepper and salt

300 grams of mushrooms
2 teaspoons of estragon
30 ml white wine (I used the Swiss Fendant Du Valais)
200 ml heavy cream
pepper and salt

500 grams potatoes
2 onions
150 grams bacon bits


Use a sharp knife to slice the veal into two parts. Place the gruyere on the inside of the roast and fold it again. Season the roast with pepper and a pinch of salt. Not to much salt, cause the ham will be salty enough.
Now wrap the roast in the slices of ham and bind it with some kitchen string.
Place the roast on a rack and pop it in a preheated oven of 175 degrees for about 20 minutes. (My roast weighted about 450 grams.)


Boil the potatoes for about 10 minutes one day in advance!

Peal the potatoes and grate them with a mandolin into thin stripes.
Peal the onions and slice them into fine rings.
Heat a little bit of butter in a pan and bake the bacon until they are nice and golden brown.

Take a large bowl and mix the bacon with the potatoes.
Now roast the onion rings until they start to caramelize and add them to the potato mixture.
Season this with pepper and salt. I used some grated gruyere for some extra flavour.

Add a little bit of butter in a non sticking pan and heat the pan well, now bake the rosti potatoes. I made small heaps of potato mixer and pressed them into a pancake form in the pan. When golden brown I flipped them and let them cook for a couple of minutes.


Heat some oil and a nut of butter in a non sticking pan. Bake the mushrooms until nice and golden brown.
Sprinkle the estragon over them and mix well.
Now pour over the white wine and bring this to the boil.
The wine needs to evaporate for about 50%. Then you can add the cream and let it boil until you get a thick and creamy sauce.
Season with pepper and salt to your liking.


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