Baby Veal Consommé | Celeriac, Mountain Baby Veal, Lovage Oil, Morels
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Baby Veal Consommé | Celeriac, Mountain Baby Veal, Lovage Oil, Morels

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Ingredients

Veal consomme
15 l Veal Stock (made out of bones)
10 l veal demi glace
3 kg veal minced meat
2 kg mirepoix
600 g egg whites
500 g celeriac offcuts
Salt
Kuzu
Water
Hazelnut Cream
150 g roasted hazelnuts
50 g celeriac offcuts
50 g Water
20 g Sugar
70 g hazelnut oil
Celeriac Roll
4 celeriac
Hazelnut cream
Celeriac and Morel Candies
300 g celeriac peels
50 g morels dried and soaked
200 g Olive Oil
50 g hazelnut oil
50 g celeriac vinegar
30 g Salt
200 g celeriac vinegar
4 g kapa
Dressing Young Linden Leaves
50 g young linden leaves
100 g lovage oil
50 g celeriac vinegar made out of celeriac recuts and offcuts
20 g pear reduction
7 g Salt
Plating
1% Kuzu on the quantity of veal consomme’
lovage oil
pear reduction
  • Medium

Ingredients

  • Veal consomme

  • Hazelnut Cream

  • Celeriac Roll

  • Celeriac and Morel Candies

  • Dressing Young Linden Leaves

  • Plating

Directions

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This is an amazing dish served at Hiša Franko last season created by Head Chef Ana Roš called Baby Veal Consommé | Celeriac, Mountain Baby Veal, Lovage Oil, Morels.

Check out our interview with Chef Ana Roš.

How to Make Veal Consomme:

Make an amazing consomme and clarify it with a help of minced meat, egg whites and mirepoix.

How to Make Hazelnut Cream:

  1. Bring to boil sugar, vinegar, celeriac offcuts and water. Let it infuse for a few hours.
  2. Strain and blend with hazerlnuts, emulsify with hazelnut oil.

How to Make Celeriac Roll:

  1. Peel the celeriac and cut it with japanese mandoline to equal stripes.
  2. Spread over the celeriac and realise rolls.
  3. Cut them to single portions.

How to Make Celeriac and Morel Candies:

  1. Confit the Morels and peels in olive oil on 80 degrees for 2 hours. Strain the oil and preserve it for the next time.
  2. Blend the mashrooms and celeriac peels with the rest of ingredients.
  3. Put into silicone molds and freeze.
  4. Take the 200 grams of celeriac vinegar and 4 gr kapa. Bring the 2 ingredients to 82 degrees and coat inside the frozen celeriac. Let it set on the room temperature.

How to Make Dressing Young Linden Leaves:

Mix all ingredients together out of any temperature and dress the linden leaves just before the service.

How to Make the Plating:

  1. Add 1% kuzu on the quantity of veal consomme’ you are using. Bring to boil and keep in simmering for 10 minutes.
  2. Roast the celeriac roll from both sides in non stick pan
  3. Place on the top the celeriac candy.
  4. Cover with linden leaves.
  5. Finish with drops of lovage oil and pear reduction.

 

Photo credit: Suzan Gabrijan

Baby Veal Consommé / Celeriac, Mountain Baby Veal, Lovage Oil, Morels

Photo credit: Without a Compass

Ana Roš

Ana Roš is the Head Chef of Hiša Franko and one of the world’s best chefs in the world. Ana is a self-thought chef who has transformed her rural Slovenian restaurant into a global foodie destination. Ana is well known to foodie fans after starring in the second season of Netflix’s popular show Chef’s Table.

Check out our interview with Ana Roš where she talks about her career, work and Slovenian cuisine.

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