Veal brisket with black pepper, sweetbread, carrot cream, baby carrots and citrus

Name: Veal brisket with black pepper, sweetbread, carrot cream, baby carrots and citrus
Ingredients: 60 g carrot-ginger cream; 100 g braised veal with fermented black pepper; 10 g Winter carrot; 50 g carrot spirelli; 50 g pepper sauce; 60 g sweetbread; 10 units.centiliter plum-ginger glaze; 10 units.centiliter citrus vinaigrette; 0.12 units.items tray of mustard cress; 30 g mini baby carrots

Veal brisket with black pepper, sweetbread, carrot cream, baby carrots and citrus: Tender veal with a citrus accent.

This dish is prepared with products from Chef's Creation, ensuring you have the best base for your dishes. With Chef’s Creation, you keep your own signature and serve the most delicious dishes in no time.

Ingredients

60gcarrot-ginger cream

100gbraised veal with fermented black pepper

10gWinter carrot

50gcarrot spirelli

50gpepper sauce

60gsweetbread

10units.centiliterplum-ginger glaze

10units.centilitercitrus vinaigrette

0.12units.itemstray of mustard cress

30gmini baby carrots

Preparation

Briefly rinse the sweetbreads in cold water and then gently poach them.
Remove membranes and impurities. Cut the veal blade into 1 cm thick slices and fry them together with the sweetbreads until crispy in a hot pan.
Gently heat the carrot cream in a pan.
Briefly blanch the baby carrots and glaze them with a knob of butter.
Arrange all ingredients together on a large plate.
Garnish with carrot spirals and cresses.