Flammkuchen with yellow curry and veal brisket

Name: Flammkuchen with yellow curry and veal brisket
Ingredients: 5 units.items Bimi; 2 units.items morels; 1 units.items Flammkuchen base; 50 g Crème fraîche; 50 g yellow curry paste; 3 sugar lettuce leaves; veal chuck sous-vide; 10 arugula leaves; Lime mayonnaise; 4 units.items green mini asparagus

With this butter-tender veal chuck on a flammkuchen, you serve a piece of summer on the terrace.In this Eastern style, complemented with summer vegetables, it is a delicious dish. The lime mayonnaise is the fresh counterpart in this dish.

Ingredients

5units.itemsBimi

2units.itemsmorels

1units.itemsFlammkuchen base

50gCrème fraîche

50gyellow curry paste

3sugar lettuce leaves

veal chuck sous-vide

10arugula leaves

Lime mayonnaise

4units.itemsgreen mini asparagus

Preparation

Mix the crème fraîche and yellow curry together and spread this over the base of the flammkuchen. Keep the edges clear.
Cut the bimi, asparagus, and morels into equally thin pieces and distribute them evenly over the flammkuchen.
Shred the pre-cooked veal cheek and spread it over the flammkuchen.
Bake the base with garnish at 230˚C for 4 minutes (preferably on a hot plate).
Garnish the flammkuchen with lime mayonnaise and lettuce.

Featured products in this recipe

More featured products

Gourmet

41203867

Flammkuchen medium oval 33x23cm 90gr

per Bag 10 items

per unit à 10 Bag

Van der Zee

30801020

Braised veal shoulder well cooked

per 1 Kilogram

per piece à 0,8 kg

Isigny Ste Mère

40300254

Creme fraiche isigny

per JAR 20 Centiliter

per unit à 6 JAR

More featured products

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