Put the rolled calf roast into an oven form, rub it with salt, pepper and a tiny bit of mustard.

Cut 2 shallots and celery into coarse pieces and place them in the oven dish as well. Cut 2-3 thin slices of ginger and put them together with the bay leaves and thyme.

Now pour the broth or water and half of the wine into the mold and put it in the oven at 180 degrees. The roast stays there for about 90 minutes, pouring a little of the remaining wine over it every now and then.

Remove the fennel green with a sharp small knife and put it aside for later. Cut the fennel starting from the green side into very thin slices, preferably with a fine slicer, in a small bowl. Add a teaspoon of honey, a teaspoon of balsamic vinegar and half a teaspoon of pumpkin seed oil and mix well.

Put the fennel aside for only one hour and let it infuse. Prepare a muffin tin and grease it with butter. Now spread the puff pastry on a cutting board and cut three 1.5 cm thin strips from the short side and put them aside. Cut the remaining puff pastry into 6 equal pieces and place them in the muffin tin. Press them gently so that there are no air bubbles underneath.

Cut the last shallot, basil leaves and porcini mushrooms (keep 6 nice slices for the decoration) into small pieces, mix them together with a spoonful of olive oil, a spoonful of lemon juice, salt and pepper in a small bowl under the ricotta.

Fill the puff pastry in the muffin tin with the ricotta and porcini cream and cut the 3 strips of puff pastry into 6 pieces of equal length. Place a decorative piece of porcini mushroom on top of the tartelettes and one of the 6 strips across the porcini mushroom piece. Place the muffins in the oven for the last 20-25 minutes of the veal roast and bake until the puff pastry has a golden brown crust.

After cooking, remove the roast from the pan and keep it warm. Mix the cream into the gravy and thicken it with roux while boiling briefly.

Serve 2 slices of roast veal with a porcini mushroom Tartelettes, some sauce on a plate and garnish with fennel and a little fennel greens.