Veal loin / celeriac / veal gravy

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

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal loin

Difficulty: ***

Cooking methods: frying

Source: 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.

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