Ingredients
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Veal consomme
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15 l Veal Stock(made out of bones)
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10 l veal demi glace
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3 kg veal minced meat
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2 kg mirepoix
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600 g egg whites
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500 g celeriacoffcuts
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Salt
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Kuzu
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Water
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Hazelnut Cream
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150 g roasted hazelnuts
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50 g celeriacoffcuts
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50 g Water
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20 g Sugar
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70 g hazelnut oil
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Celeriac Roll
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4 celeriac
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Hazelnut cream
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Celeriac and Morel Candies
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300 g celeriac peels
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50 g morelsdried and soaked
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200 g Olive Oil
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50 g hazelnut oil
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50 g celeriac vinegar
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30 g Salt
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200 g celeriac vinegar
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4 g kapa
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Dressing Young Linden Leaves
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50 g young linden leaves
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100 g lovage oil
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50 g celeriac vinegarmade out of celeriac recuts and offcuts
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20 g pear reduction
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7 g Salt
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Plating
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1% Kuzuon the quantity of veal consomme’
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lovage oil
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pear reduction
Directions
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:
- Bring to boil sugar, vinegar, celeriac offcuts and water. Let it infuse for a few hours.
- Strain and blend with hazerlnuts, emulsify with hazelnut oil.
How to Make Celeriac Roll:
- Peel the celeriac and cut it with japanese mandoline to equal stripes.
- Spread over the celeriac and realise rolls.
- Cut them to single portions.
How to Make Celeriac and Morel Candies:
- Confit the Morels and peels in olive oil on 80 degrees for 2 hours. Strain the oil and preserve it for the next time.
- Blend the mashrooms and celeriac peels with the rest of ingredients.
- Put into silicone molds and freeze.
- 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:
- Add 1% kuzu on the quantity of veal consomme’ you are using. Bring to boil and keep in simmering for 10 minutes.
- Roast the celeriac roll from both sides in non stick pan
- Place on the top the celeriac candy.
- Cover with linden leaves.
- Finish with drops of lovage oil and pear reduction.
Photo credit: Suzan Gabrijan
Photo credit: Without a Compass
