Liaison of Mussel, Calf and Goat

Wash the mussels until the water remains clear, remove any smallpox and beards, throw away any specimens that have already been opened.

Peel or clean the shallots, carrots, garlic, leek and celery, cut into very small cubes and set aside separately. Peel and core the tomato and cut into small cubes. Wash the spinach leaves and pull them apart a little.

Heat 1 tablespoons of oil in a large saucepan, add half of the shallots and garlic and sauté gently. Add the mussels and stir vigorously. Pour in the wine and let the mussels cook over high heat for about 10 minutes with the lid on. Shake the pot from time to time (do not stir, otherwise you will damage the mussel meat!) And then pour it into a sieve lined with a strainer and collect the mussel stock. Sort out the closed mussels and remove the mussel meat from the rest.

Heat the nut butter and first sauté the remaining shallots and garlic in it, add the vegetables (except spinach and tomato!) And sauté the whole thing for 4-5 minutes. Deglaze with mussel stock, fish stock and cream and cook for another 5 minutes. At the very end, add the saffron, spinach, tomato and mussel meat and serve immediately.

For the veal terrine, season the meat with a little salt and pepper and fry on all sides in a saucepan in a little oil, remove and set aside.

Clean or peel celery, carrots and onions and cut into not too small cubes. Preheat the oven to 140 ° C. Put the diced vegetables in the saucepan and lightly toast them in a little oil. Also add tomato paste and mix with the vegetables. Pour in the white wine and let it boil down completely.

Put in the meat, pepper, allspice and bay leaves and fill up with the veal stock. Bring the whole thing to a boil and remove the rising foam. Cook in the oven for 3 hours, turning the meat every now and then.

Chop the cooked meat very finely, strain the stew through a sieve. Again, boil down the meat completely with the stock so that there is no more liquid. Season to taste with salt, pepper and allspice and allow to cool. In a terrine dish lined with cling film, layer alternately veal and goat cream cheese and refrigerate for 2 hours.

Put all ingredients in a large saucepan and reduce until a viscous mass is formed. Put the whole thing through a sieve and possibly fill into a garnish bottle.

Cut open the veal terrine and decorate with balsamic reduction and parsley pesto.