Any veal steak becomes a regional specialty with a crust of Montafon Sura Kees.
The French simply know what fine dining is. “Grantier” comes from the French and means to cook with covering of bread crumbs or cheese until a crust forms. Gratinating is used to form a crust in an oven with a grill or with high upper heat as the final step of the cooking process. One can gratinate vegetables and casseroles as well as meat, fish dishes or desserts. For piquant dishes, one uses cheeses and herbs and whipped egg whites with sugar for sweet dishes. In restaurants, there is often a special device used, the so-called “salamander”. It is called that because in ancient times, it was believed that salamanders could survive fires and volcanic eruptions. The small ovens produce extreme heat, quickly forming the crust and making it especially crispy. A suitable baking dish made from metal or heat-resistant glass is critical.
Preparation
- For the main component, combine butter (room temperature and soft) with aged mashed Sura Kees and an egg.
- Then mix in salt and pepper along with finely chopped garlic and chives.
- Add breadcrumbs.
- Place the finished mass on cling wrap and shape it into a roll.
- Let the roll stand in the refrigerator for about 10 minutes.
- In the meantime, season the veal steak with salt and pepper and brown it on both sides in the pan.
- Cut a slice about 1.5 cm wide from the mass and place it on the veal steak.
- Cook them together at high upper heat (220°) for three to four minutes in the oven.
- Then serve the meat with Sura Kees au gratin and salad.
