Rose Veal With Morels, White Asparagus And Wild Garlic Recipe

Ingredients For Rose Veal With Morels, White Asparagus And Wild Garlic Recipe

• 1 kilogram Rose veal rump
• 75 milliliter Rapeseed oil
• 8 Button Mushrooms
• 2 Small shallots
• 2 Garlic Cloves
• 5 sprig Thyme
• 50 gram Unsalted butter
• Sea salt
• Freshly ground black pepper
• 1 tablespoon Pine Nuts
• 100 gram Wild garlic
• 60 gram Parmesan
• 80 milliliter Rapeseed oil
• 1 dash Sherry vinegar
• Sea salt
• 50 milliliter Rapeseed oil
• 1 Small Shallot
• 100 gram Cracked wheat
• 250 milliliter Chicken Stock
• 1 Garlic Clove
• 2 sprig Thyme
• Sea salt
• 50 gram Chicken Livers
• 1 teaspoon Rapeseed oil
• 1 Knob of unsalted butter
• 1 dash Sherry vinegar
• Sea salt
• 12 White asparagus spears
• 1 Handful of wild garlic leaves
• 200 gram Morels
• 2 Garlic Cloves
• 50 gram Unsalted butter
• Sea salt
• Freshly ground black pepper
• White truffle
• 1 tablespoon Pine Nuts
• 100 gram Wild garlic
• 80 milliliter Rapeseed oil
• 1 dash Sherry vinegar
• Sea salt
• 50 milliliter Rapeseed oil
• 1 Small Shallot
• 100 gram Cracked wheat
• 250 milliliter Chicken Stock
• 1 Garlic Clove
• 2 sprig Thyme
• Sea salt
• 50 gram Chicken Livers
• Sea salt
• 1 teaspoon Rapeseed oil
• 1 Knob of unsalted butter
• 1 dash Sherry vinegar
• 12 White asparagus spears
• 1 kilogram Rose veal rump
• Sea salt
• Freshly ground black pepper
• 75 milliliter Rapeseed oil
• 8 Button Mushrooms
• 2 Small shallots
• 2 Garlic Cloves
• 5 sprig Thyme
• 50 gram Unsalted butter
• 1 Handful of wild garlic leaves
• 50 gram Unsalted butter
• Sea salt
• Freshly ground black pepper
• 200 gram Morels
• 2 Garlic Cloves