Veal fillet medallion: Take the fillet removing the fat and sinew off, then trim the chateau part off and glue it back at the small end part forming a event ballotine sifting gently some gel burger in between the wet peaces, then role in cling film, compress in to the vacuum machine, role tight and reserve in the fridge over night, next day portion the veal fillet at 100g peaces and reserve in gastro tray lay down with baking paper in the fridge until needed. A la minute fry in hot pan to good coloration on both side then finish in the oven to desired cooking point.
Fry comfit veal sweat bread: Poach the sweat bread in at classic court bouillon at simmering point for 6 to 8 min depending on the size. Then remove the sweat bread from water. Peel the skin off (do not poach to many at the time - need to be warm for easy peeling) then portion at 25g to 30g Stk vacuum hard in cooking bag with some duck fat thyme, garlic then cook in the roner at 75 degrees for 50 minutes, then cold down. For service pan-fry in soya oil until good coloration & crispy then drizzle some Maldon salt on it and serve as show 2 stk/ portion.
Fry green cabbage: Pluck and wash the green cabbage under cold water and drain, reserve in plastic contender lay down & cover up with a cloths, a la minute in hot pot with a drop of soya oil start to fry of some chop shallots, then add the green cabbage, deglaze with a drop of cold water to create steam, then drain and dress as show.
Comfit salsify in raps oil panned in malt crumble: Cline under cold water then pill them Sharpe, reserve them in water with a drop of E 300, then portion them at 16 cm long and vacuum them hard with raps oil, garlic and thyme, cook at 85 degrees, for 45 min to 1 hours (depending on the size), then cold down, a la minute butter fry 2 stk / portion season with salt and pepper and panned them in to the malt bread crumble and dress as show.
(Malt rasp: Bake 3 gastro tray of malt bread (ask the Katarina if she have time to make it for you or the recipes for you to make it :), When the bread it cook, brake it down to ruff peaces on to a big gastro tray, then bake at 150 degrees for 20 to 30 min open fan depending on the size, then leaves a room temperature until cold down, diverse the dry bread in to the big blender, and blend to fin crumble, reserve in plastic contender with silica sec until needed.)
Pickle brown shimeji mushroom: Trim the mushrooms of, reserve in mise en place contender in the fridge until needed, a la minute fry a good hand full in hot pan with soya oil, season with salt and pepper, then finish divers the mushrooms in to warm apple lay under the light until needed, then drain and dress on to the plate as show.
(1part apple vinegar, 1 part sugar, 1 part water, few bay leaves & corn pepper to test, then bring to boiling point then cold down, reserve in the fridge until needed, for service reserve a boll half full under the light until needed.)
Red wine jus: 8 chop onion, 5 chop carrots, 4 garlic 1 bunch of thyme, 1 chop celeriac, 5 liter red wine, 10 liter of veal stock.
In a pot start sweating of the vegetable garnish to good colorization then deglaze with the red wine reduce by half and add the veal stock and cook up at simmering point for a good hours then sift the jus and reduce it to demi glace consistency and reserve in the fridge until needed. For service warm up the sauce test with salt pepper.
Pluck chervil & water cress stalk.
