Sliced Veal Loin with Fresh Asparagus Spears and Wild Garlic Mousse

Rating: 2.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A recipe of asparagus for gourmets:

Remove the peel from the asparagus spears from the head to the style end, add half a lemon with salt, sugar and 25 grams of butter in enough water. Bring asparagus water to a boil and pour in the peeled asparagus spears, bring to a boil once and then steep for about 15 minutes.

Make potatoes with skin in salted water, drain and peel.

Cut veal saddle into four on the spot slices, season with salt and pepper and sear in canola oil on both sides. Cook for five minutes in the oven (at 150 °C).

Wild garlic foam: To do this, clarify the butter and keep warm beat sugar, salt, egg yolks and pepper with white wine in a water bath. When the mixture is stiff, add the butter. Finely chop the wild garlic and finally fold it in with the whipped cream.

For the garnish, finely score the top of the cherry tomatoes and blanch briefly in boiling water, then place in iced water.

Arrange asparagus spears in the upper left half of the plate form. Place the buttered asparagus in the upper right half of the plate and garnish the asparagus with the wild garlic mousse, add the cherry tomato and parsley leaves. Lastly, place the meat on the front part of the plate.

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