Ingredients for calf's sweetbread
- 600 g veal tenderloin
- Salt, pepper
- Veal jus
- Butter for frying
To prepare the calf's sweetbread
Season the calf's sweetbread with salt and pepper and wrap in foil. Poach in water. Allow to cool, remove from the foil and fry in clarified butter. Add some fresh butter and fry until crispy. Glaze the sweetbread with a little veal jus.
Ingredients for the balsamic lentils
- 1 carrot
- 1/3 celery root
- 2 onions
- 3 garlic cloves
- 200 g lentils
- Approx. 4 dl bouillon
- 100 g butter
- 1 bay leaf
To prepare the balsamic lentils
Finely dice the vegetables. Fry the garlic in olive oil until golden brown.Sauté the vegetables, season to taste with the spices and salt, deglaze with bouillon and allow to simmer gently for approx. a further 2hours.Serving suggestion: Stir in a little balsamic reduction and garnish with chervil.
Ingredients for deep-fried salsifies
- Black salsifies
To prepare the deep-fried salsifies
Peel the salsifies and slice lengthways into thin slices.Deep-fry in rapeseed oil at 170 °C. Then allow to cool on kitchen roll.