Contents
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Ingredients
- 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
Instructions
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.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 1.6gProtein: 8.1gFat: 13.1g