Ingredients for the veal
- 600 g fillet of veal
- Salt, pepper
To prepare the veal
Season veal fillet with salt and pepper. Roll meat first in cling wrap, then in aluminium foil, and twist tightly. Cook on Steam 60 °C for about 35 minutes.
Ingredients for the celeriac salad
- ½ celeriac
- Salt, pepper
- 5 ml olive oil
- 2 ml white wine vinegar
To prepare the celeriac salad
Slice thinly using a slicer machine, and then cut into narrow strips. Marinate in salt, pepper, olive oil and white wine vinegar.
Ingredients for the celeriac puree
- 1 celeriac
- 50 g butter
- a little cream
- Salt, pepper
To prepare the celeriac puree
Peel and dice celeriac. Simmer in salt water until very soft and leave to stand briefly. Place in blender with butter and cream and puree until smooth. Scoop into a pan, season to taste and place to one side until ready to serve.
Ingredients for the braised celeriac in salt dough
- 500 g flour
- 250 g salt
- Approx. 250 ml water
- 1 celeriac, well washed
- 50 g butter
- 10 g hazelnuts
To prepare the braised celeriac in salt dough
Knead flour, salt and water into a firm dough and leave to rest for 1 hour. Roll out to ½cm thick. Wrap celeriac in dough and bake in oven on Hot Air 160 °C for 1½ hours. Leave to cool slightly, break celeriac out of dough and cut into small wedges. Toss in a little browned butter with grated hazelnuts.
Ingredients for the apple gel
- 200 ml apple juice
- 2 g agar-agar
To prepare the apple gel
Bring to the boil together then leave to cool. Blend until creamy in a blender.