Calf medallion on spinach and spring onions with artichoke-celery salad

Ingredients for Calf medallion on spinach and spring onions with artichoke-celery salad

Instructions for Calf medallion on spinach and spring onions with artichoke-celery salad

To prepare the Calf medallion on spinach and spring onions with artichoke-celery salad recipe, please follow these instructions:

Bechamelsauce: Melt the butter in a saucepan. Stir the flour in and back through. Add the milk and let the sauce boil evenly. Let it cool easily and then stir the fry in - taste with fried nutmeg, salt and pepper.

Potato-celery salad: Peel potatoes and celery and cut into thin slices of approx. 2-3 mm. An appliance is good! Put a piece of baking paper in a suitable frying pan and start to put a layer of celery at the bottom, then a thin layer of sauce, then a layer of potato, sauce, celery-sauce-potato sauce, etc.
Sprinkle in half with salt and pepper. Finish with a thin layer of sauce.

Bake the lasagne in the oven approx. 1 hour at 185 degrees.

(Lasagne can be made the day in advance and heated in pieces cut into the oven.)

The meat: Wipe the medallions with a kitchen roll and roll 2 pieces of bacon around the edge of each medallion. Place the bacon discs with a pinch or toothpick.

Stir the medallions on the pan until they are pretty golden outside and the desired cooking inside, approx. 3-4 minutes on each side. Season with salt and pepper and let them rest for 5-10 minutes before serving.

Spinach: Clean and pick the spinach, clean and chop the spring onions into pieces of approx. 1-2 cm.

Heat a sauté pan or wok up with a little olive oil, turn the spring buds and possibly. Garlic quickly. Turn the dried spinach into the onions and let it "collapse". Mix the soaked raisins in - season with salt and pepper.
Server immediately!

Serving:
Put spinach at the bottom of a plate, put the medallion on top of the spinach. Serve the lasagna next to it.