Ingredients for the veal

  • 600g fillet of veal
  • Salt, pepper

Preparation 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 and pepper
  • 5ml olive oil
  • 2ml white wine vinegar

Preparation – 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
  • 50g butter
  • a little cream
  • Salt and pepper

Preparation – 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

  • 300g flour
  • 300g salt
  • 300g water
  • 1 celeriac, well washed
  • 50g butter
  • 10g hazelnuts

Preparation 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

  • 200ml apple juice
  • 2g agar-agar

Preparation the apple gel

Bring to the boil together then leave to cool. Blend until creamy in a blender.

Cooking level for the veal

With Preheat
35 minutes | Steam setting at 60 °C

Cooking level for the braised celeriac in salt dough

With Preheat
1½ hours | Hot Air setting at 160 °C