John Myers
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Neck Steak Schnitzel with Honey Carrot Blossoms and Celery Puree
The perfect neck steak schnitzel with honey carrot blossoms and celery puree recipe with a picture and simple step-by-step instructions.
Neck steak schnitzel:
- 200 g 2 Nackensteak-Schnitzel
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Flour
- 1 Ei
- 1 tbsp Cooking cream
- 4 tbsp Breadcrumbs
- 0,25 Cup Sunflower oil
Honey and carrot blossoms:
- 400 g / cleaned and shaped approx. 300 g Carrots
- 1 tsp Salt
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Liquid honey
- 1 tbsp Ketchup Manis
Celery puree:
- 400 g / cleaned approx ½ Sellerie Knolle
- 1 tsp Salt
- 1 tbsp Lemon juice
- 1 Lorbeerblatt
- 1 tbsp Butter
- 2 tbsp Milk
- 2 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 1 big pinch Freshly ground nutmeg
Serve:
- 2 Discs Lemon
- 2 * ½ Cherry Tomate
Neck steak schnitzel:
- Wash the neck steak schnitzel, pat dry with kitchen paper and season vigorously on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with the cooking cream (1 tbsp). First turn the seasoned neck steak schnitzel in flour, then pull it through the beaten egg, turn in the breadcrumbs and fry on both sides in a pan with hot sunflower oil. Every now and then, scoop up the schnitzel with the oil. Keep the neck steak schnitzel warm in the oven at 50 ° C until serving.
Honey and carrot blossoms:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 4 – 5 mm thick) with the knife. Boil the carrot blossoms in salted water (1 teaspoon salt) for about 10 – 12 minutes, drain through a kitchen sieve and return to the hot pot. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Drizzle with liquid honey (1 tbsp) and sweet soy sauce (1 tbsp) and mix gently.
Celery puree:
- Clean the celery, first cut into slices and then into cubes. Cook the celery cubes in salted water (1 teaspoon) with lemon juice (1 tbsp) and 1 bay leaf for about 20 minutes, drain through a kitchen sieve, remove the bay leaf and return everything to the hot saucepan. Add the cooking cream (2 tbsp), milk (2 tbsp), butter (1 tbsp), coarse sea salt from the mill (3 big pinches) and freshly ground nutmeg (1 big pinch) and puree with a hand blender.
Serve:
- Serve neck steak schnitzel with honey and carrot blossoms and celery puree, each garnished with a lemon wedge and half a cherry tomato.
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