Celery and Almond Schnitzel, Orange and Olive Mayo, Incense Sticks

Olive and orange mayo

1. In order for a mayo to turn out well, it is very important that all ingredients are at the same temperature. So get everything out of the refrigerator 1 hour in advance and then let all the ingredients reach room temperature.
2. Mix the egg yolk with the mustard and then slowly add the oil in a very thin stream and beat in vigorously so that a nice, stable majo is created. Add the orange zest, finely grate the garlic and season everything with salt and pepper. Finely chop the olives and then fold in and then let everything go through very well.

Celery and almond schnitzel

1. Blanch the celery slices in boiling salted water for about 5 minutes and then drain well on kitchen paper.
2. Now set up a breading line: 1st station – a flat bowl with flour – 2nd station – a flat bowl with 2 clumped eggs, which are seasoned with salt and pepper – 3rd station – a flat bowl with a mixture of breadcrumbs and chopped almonds
3. Now turn the celery slices in the flour, knocking off the excess flour. Then pull through the egg and finally turn in the almond and bread mixture. Then fry the schnitzel in a hot pan with enough oil while swimming, always moving the pan in a circular motion so that the oil always spills over nicely.

Incense sticks

1. Peel the potato and cut into fine sticks (much finer than French fries). Mix the oil with the pimenton de la vera (I mixed mild and spicy) well and pour over the potatoes and distribute very well with your hands. Then place the potatoes on a baking sheet lined with baking paper and bake in an oven preheated to 230 degrees for about 25 – 35 minutes until crispy and then season with salt before serving.

Finisch

1. Arrange the schnitzel decoratively with the incense sticks and the majo and serve. With us there was also a leaf salad.