Kalbsbries mit verschiedenen Hülsenfrüchten

first coat in flour, then egg, and finally panko breadcrumbs, then fry until crispy in hot oil.

Blanch the peas and broad beans.

Sauté the beech mushrooms and season with salt.

Slice the purple carrot thinly on a mandoline and marinate in a little sushi vinegar.

Warm a little of the green bean cream and heat the flageolets in it.

Add the peas and broad beans and season with salt.

Spoon onto the center of the plate, place the crispy sweetbreads on top.

Insert the purple carrot and sautéed beech mushrooms in between.

Garnish with affilla cress.