4
Veal loin / celeriac / veal gravy
30 - 60 minutes
veal loin
***
frying
Culinaire Saisonnier
Preparation
For the cream, dice the celeriac. Cook covered in a 180°C (356°F) oven with some oil, water and salt. Roast a few cubes for garnish. Blend the rest until smooth and season to taste. For the gratin, slice the celeriac and divide evenly in a bowl. Mix the eggs, cream and garlic and season to taste.
Pour over the celeriac and bake blind in the oven at 180°C (356°F). Then bake for another 10 minutes. Cut the celeriac into large pieces and juice with the celery. Pass through a sieve and season and bind lightly with xanthan gum. Reduce the veal gravy to sauce thickness. Cut thin rings from the onion, dry well, pass lightly through flour and deep-fry at 150°C (302°F) until nice and crispy. Turn into a nice crumble when cooled. Brown the veal loin and check the degree of doneness.
Ingredients:
- Pea salad
- veal loin
- veal gravy
For the celeriac gratin:
- 1 celeriac
- 4 dl cream
- 4 eggs
- 2 cloves of garlic
For the onion crumble:
- 2 onions
- 30 g flour
For the celeriac cream:
- 1 celeriac
- sunflower oil
For the celeriac jus:
- 1 celeriac
- 4 stalks of celery
- sushi vinegar
- 1/2 lemon
- 10 g sugar
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