Veal Fillet Poached in Herbs, Celery Puree, White Wine Sauce, White & Green Asparagus

celery puree

1. Peel and dice the celeriac and 3 potatoes. Cook with 250 g cream, stirring frequently, over medium heat for 20-30 minutes until soft until it disintegrates. Puree finely and strain through a sieve. Season to taste with salt, cayenne pepper and nutmeg. Just before serving, heat carefully and fold in 2 tablespoons of whipped cream.

White wine sauce

1. Peel and finely chop shallots. Melt 20 g butter in a saucepan and sauté the shallots in it. Pour in 1/4 l veal stock and 100 ml white wine and reduce to half the size with the open. Add 125 g of cream and reduce to 1/3 while stirring. Pass the sauce through a sieve. Remove from heat and season with salt and pepper. Add 30 g of cold butter in flakes and mix with the hand blender. Fold in 2 tablespoons of whipped cream (just before serving. Fold in Basic Texture until the sauce has the desired consistency.

Herbed poached veal fillet

1. Parry the meat, chop the herbs and mix with the 8 herbs. Rub the fillet with salt, pepper and oil. Vacuum – in the steamer at 56 degrees for 2 hours.

White and green asparagus

1. Put the white and green asparagus, each with a pinch of sugar and salt, a little butter and a little white wine in a roasting tube. The asparagus is cooked in a preheated oven at 200 degrees for about 40 minutes. Put the roasting tube in the stove on a cold tray.