in

Vegetable and Veal Aspic on Beetroot with Horseradish Foam

Spread the love

Vegetable and Veal Aspic on Beetroot with Horseradish Foam

The perfect vegetable and veal aspic on beetroot with horseradish foam recipe with a picture and simple step-by-step instructions.

Veal:

  • 300 g Veal
  • 100 g Carrots
  • 80 g Onions
  • 80 g Leek
  • 40 g Celery
  • 40 g Clarified butter
  • Salt
  • Pepper
  • Sugar
  • 300 ml White wine dry
  • 400 ml Veal stock

Brine liquid:

  • 200 ml Veal stock
  • 140 ml Muscatel wine
  • 70 ml White balsamic vinegar
  • 70 ml Apple Cider Vinegar
  • 70 ml Herb vinegar
  • 10 leaf Gelatin

Aspic insert:

  • 1 Pc. Red peppers
  • 1 Pc. Yellow peppers
  • 2 Pc. Zucchini small
  • 200 g Veal (from the day before, see above)
  • 1 Pc. Clove of garlic
  • Olive oil

Wild herbs Salad:

  • 1 Handful Lamb’S lettuce
  • 1 Handful Wild herbs (from the garden or purchased salad mix)
  • 3 tbsp Cold pressed olive oil
  • 2 tbsp White balsamic vinegar
  • 1 tsp Honey liquid
  • 0,5 Pc. Lemon (juice)
  • Salt

Beetroot casings:

  • 6 Pc. Beetroot tubers
  • 3 tsp Caraway seed
  • 3 tsp Coarse salt
  • 6 Pc. Bay leaves
  • Aluminum foil

Horseradish foam:

  • 20 g Freshly grated horseradish
  • 1 Splash Lemon juice
  • 50 g Creme fraiche Cheese
  • 100 g Cream

Quail eggs:

  • 6 Pc. Quail eggs
  • Cress

Veal (prepare one day in advance):

  1. Take the veal out of the refrigerator one hour before roasting and bring it to room temperature. Just before roasting, season with salt and pepper and sprinkle some sugar on the meat.
  2. Let the butter lard get hot in a saucepan. Fry the meat until golden brown on all sides. Then take them out of the pot and sear the vegetables. When the vegetables have also turned golden, add white wine and veal stock.
  3. Put the meat back into the pot and make sure that it is covered with vegetables and liquid (if necessary, change to a higher top with a smaller diameter). With the lid closed, simmer on a low flame for about two hours. Then let the meat with the vegetables cool down and put in the fridge overnight.
  4. The next day, take the veal out of the pot and use it for brawn. Puree the remaining stewed vegetables with the magic wand and rub them through a sieve. Place the mixture in the refrigerator until ready to use.

Brine liquid:

  1. Soak gelatine in cold water for 7 minutes. Mix all the ingredients for the brine, heat and remove from the stove. Squeeze out the gelatine, stir into the hot liquid and set aside.

Aspic insert:

  1. Cut the bell peppers (yellow and red) into small cubes and place in the steamer for 10 minutes at 100 degrees. Season with salt and pepper.
  2. Cut the zucchini into small cubes as well. Press the garlic through a press and lightly sear it together with the zucchini cubes in olive oil. Season to taste with salt and pepper. Cut the meat into fine pieces max. 1 cm in size. Season to taste with salt and pepper.
  3. Fill the aspic forms with red, then with yellow paprika, then with meat cubes, last with the courgette cubes and then fill up with aspic liquid. Soak the brawn in the refrigerator for at least 5 hours and let it solidify.
  4. If you don’t have a steamer: Cook the peppers individually according to their color in water for about 5 minutes, quench in ice water, place on a sieve. Then place on a container lined with a household roll to remove the residual moisture.

Wild herbs Salad:

  1. Wash the salad, drain well. Cover and place in the fridge on a sieve until serving.
  2. Whisk all the ingredients for the dressing with a small whisk and place in the refrigerator until ready to use.

Beetroot casings for the horseradish foam:

  1. 6 Wash medium-sized beetroot tubers and place each in aluminum foil on a bed of salt. Sprinkle with caraway seeds, add a bay leaf, wrap and place in the oven for 1.5 hours at 160 degrees. Then let it cool down well. Note: The baking time can vary depending on the size, so it is recommended to make a test with a wooden skewer.
  2. Cut out the cooled beets with a medium-sized and a smaller cookie cutter. The edge should be about 1 cm.
  3. Embalm the beetroot with olive oil, salt and possibly pepper. Tip: If the beetroot is not to be used immediately, cover it with foil and place it in the refrigerator, otherwise it will lose its taste.

Horseradish foam:

  1. Whip the cream. Grate the horseradish and add a squeeze of lemon. Then mix the crème fraîche with the horseradish and fold in the freshly whipped cream.

Quail eggs:

  1. Cook the quail eggs in boiling water until waxy for 2.20 minutes, then immediately put them in ice water to cool. Peel.

Serving:

  1. Cut off the tip of the quail eggs briefly so that they stand well. Cut the eggs in half and decorate with cress on the serving plate. Then take the vegetable and veal jelly out of the tins and place on the plate. Then arrange the washed, drained salad on the plates and drizzle with dressing. Finally, fill the cut beetroot with the horseradish foam and serve in the same way.
Dinner
European
vegetable and veal aspic on beetroot with horseradish foam

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Dry Aged Sirloin Steak with Leek Crust and Port Wine Sauce

Baked Cubed Chicken Breast Fillet and Mie Noodles with Egg and Vegetables