Ana Roš' recipe: veal consommé with celeriac, morels and lovage oil
For the veal consommé
- 15 liters of veal stock (made from the bones)
- 10 liters of veal demi glace
- 3 kg of ground veal meat
- 2 kg of mirepoix
- 600 g egg white
- 500 g celeriac scraps
- Salt
- Water
- Kuzu
Procedure
Make a consommé and add ground meat, egg white and diced vegetables.
For the hazelnut cream
- 150 g of toasted hazelnuts
- 50 g celeriac cuttings
- 50 g vinegar
- 50 g water
- 20 g sugar
- 70 g hazelnut oil
Procedure
Bring sugar, vinegar, celeriac cuttings and water to a boil. Allow to steep for a few hours. Strain and blend with hazelnuts, emulsify with hazelnut oil.
For the celeriac roll
- 4 celeriac
- Hazelnut cream
Procedure
Peel celeriac and cut with Japanese mandoline into equal strips. Spread the cream on the celeriac and make the rolls. Cut them into individual portions.
For the morels
- 300 g celeriac peels
- 50 g dried and soaked morels
- 200 g olive oil
- 50 g hazelnut oil
- 50 g celeriac vinegar
- 30 g salt
Procedure
Cook morels and skins brushed with olive oil at 80 °C for 2 hours until confit vegetables are obtained. Strain the oil and store it for reuse. Blend the morels and celeriac peels with the rest of the ingredients. Place in silicone molds and freeze.
For the celeriac caramel
- 200 g celeriac vinegar
- 4 g kapa
Procedure
Bring the 2 ingredients to 82°C and coat the frozen celeriac. Allow to rest at room temperature.
For the lime leaf dressing
- 50 g fresh lime leaves
- 100 g of lovage oil
- 50 g celeriac vinegar (made from celeriac clippings)
- 20 g pear reduction
- 7 g salt
Procedure
Mix all ingredients and season the lime leaves just before serving.
Dish composition
- 1% kuzu on the amount of veal consommé
- Lovage oil
- Pear reduction
Procedure
Add 1% kuzu on the amount of veal consommé you use. Bring to a boil and leave on low heat for 10 minutes. Roast the celeriac roll on both sides in a nonstick pan. Arrange caramelized celeriac on top, top with lime leaves, finish with drops of lovage oil and pear reduction.
Photo: Credits Suzan Gabrijan
