Consommé of veal with celeriac, morels and lovage oil | Ana Roš | Chef Recipes | Reporter Gourmet S.

Ingredients

• 300 g celeriac peels
• 50 g dried and soaked morels
• 200 g olive oil
• 50 g hazelnut oil
• 50 g celeriac vinegar
• 30 g salt
• 200 g celeriac vinegar
• 4 g kapa
• 50 g fresh lime leaves
• 100 g of lovage oil
• 50 g celeriac vinegar (made from celeriac clippings)
• 20 g pear reduction
• 7 g salt