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Veal rump with morel sauce

A delicious flavor combination.

Ingredients

veal rump
Celeriac
celeriac yolk
Gluco
alginate
Red wine
Dried morels
1Water
morel sauce
Veal jus
Cream

Preparation

  1. Veal rump, Clean the veal rump. There is a small membrane under the fat, cut this out. Then cook the rump medium rare to a core temperature of 61°C.
  2. Celeriac yolk, Cook the celeriac, puree and season. For every 220 grams of puree, add 4.5 grams of gluco (hand blender). Freeze this mixture in 1/2 sphere molds. Mix 1 liter of water with 5 grams of alginate and let the air bubbles disappear.
  3. Shape the balls, rinse in clean water, and then heat in hot water before serving.
  4. Morel sauce, Soak the dried morels in the red wine. Bring the veal jus with a splash of cream to a boil. Add the soaked morels and red wine and let infuse for half an hour. Optionally blend smooth with a hand blender.