Veal fillet with celery puree
Deliciously tender meat enjoyment with discreetly spicy puree in a crispy ring with melted tomatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.woerthersee.com.
Ingredients
- 1kg veal bone with attached meat remains
- 100ml grape seed oil
- 150g roasted vegetables
- 150g onions, unpeeled, cut into slices
- 20g tomato paste
- 100ml red wine
- 5l Wasser
- 1kg veal cuts with 2cm edge length
- 500ml red wine, port and Madeira
- 4l Jus from day 1
- 4 pcs. Veal fillets, parried, 6cm high
- black pepper
- garlic granules
- rosemary
- nut butter
- 1 Celery root
- salt, cayenne peper, nutmed
- garlic
- butter
- white truffle, fresh or truffle oil
- 1 filo pastry
- 1 egg yolk
- dried minced bacon
- 8 baby truss tomatoes
- olive oil
- Thyme branches
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