Veal Boiled Beef & Pulpo (Holger Bodendorf)

Veal boiled beef

1. Parry the veal fillet and vacuum seal it. Cook sous-vide in a water bath for 2 hours at 59 degrees. Portion into cubes, marinate with the marinade and flame.

Veal fillet emulsion

1. Sauté the veal fillet, shallots and capers in a saucepan, deglaze with the stock. Season to taste and cook over medium heat. Puree in a blender and strain, season to taste.

Marinade for flaming

1. Mix all ingredients together, season to taste.

Pulpo

1. Cook the pulpo with the bouillon vegetables for 1.5 hours. Clean, cut into 4 cm long pieces and fry in olive oil, then season.

Quinoa

1. Boil the quinoa in water with the spices, dry on a kitchen towel and fry

Buffalo mozzarella praline

1. Mix the buffalo mozzarella, olive oil and the spices together. Pour the buffalo mozzarella mixture into a squeeze bottle and shape into 2 cm balls. Bread and deep-fry the fresh, grated horseradish.

Passe Pierre

1. Sweat the Passe Pierre in olive oil and deglaze with orange juice. Reduce briefly, add mustard and orange peel, season to taste.

Tomato breadsticks

1. Process the water, flour, tomato paste and sea salt into a homogeneous dough in the food processor. Pour the dough into a piping bag and squirt it into 10cm long sticks on a baking sheet. Bake at 160 degrees for about 10 minutes.

Serving

1. Spread the veal fillet emulsion thinly on the plate and spread the baked quinoa on top. Place the marinated veal pointed cubes on the plate in front of the. Then place the breadsticks on the fried pulpo and garnish with the marinated Passe Pierre.