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

5 from 8 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 158 kcal


  • 1 bunch Fresh smooth parsley
  • 1 bunch Fresh thyme
  • 1 bunch Rosemary fresh
  • 1 bunch Chives fresh
  • 8 herbs
  • 23 Pc. Asparagus white
  • 1 bunch Asparagus green
  • 1 kg Veal fillet
  • 1 pinch Salt and pepper
  • 4 tbsp Oil
  • 600 g Celery bulb
  • 250 g Cream
  • 2 tbsp Whipped cream
  • 30 g Cold butter
  • 3 Pc. Potatoes
  • 1 pinch Salt
  • 1 pinch Cayenne pepper
  • 1 pinch Nutmeg
  • 2 Pc. Shallots
  • 250 ml Veal stock
  • 100 ml White wine
  • 1 pinch Salt and pepper
  • 2 tbsp Whipped cream
  • 40 g Basic texture


celery puree

  • 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

  • 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

  • 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

  • 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.


Serving: 100gCalories: 158kcalCarbohydrates: 1.6gProtein: 8.1gFat: 13.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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