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Veal cheek Rossini, spinach salad and Madeira vinaigrette

Veal cheek Rossini, spinach salad and Madeira vinaigrette: Elegant flavor combinations with the rich essence of Rossini.

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

Ingredients

30gfoie gras
10gspinach salad
1units.itemsslice of brioche bread
1units.itemsveal cheek
10units.centiliterMadeira
10units.centiliterOlive oil
10units.centilitersherry-truffle glaze
5gtruffle-balsamic crumble

Preparation

  1. Portion the veal cheek and foie gras pâté to the desired size.
  2. Braise the veal cheek briefly in a veal jus.
  3. Cut a thick slice of brioche bread and cut it to the desired size.
  4. Fry the bread in a pan or toast it briefly under the salamander.
  5. Marinate the spinach leaves in the sherry vinaigrette.
  6. Serve the whole as a lukewarm salad.