Veal mouse, beetroot cream

Name: Veal mouse, beetroot cream
Ingredients: 80 g Veal eye of round with sea salt & black pepper; 30 g beetroot cream with tarragon; 40 g Beetroot brunoise; 20 ml Vinaigrette aceto balsamico; 10 g truffle salsa; 5 g Red beet crunch; 10 g Rocket; 5 g Tarragon

With freshly marinated beets and truffle.

This recipe uses our Chef’s Creation products, allowing you to serve the most delicious dishes in no time. Read all about Chef’s Creation here.

Ingredients

80gVeal eye of round with sea salt & black pepper

30gbeetroot cream with tarragon

40gBeetroot brunoise

20mlVinaigrette aceto balsamico

10gtruffle salsa

5gRed beet crunch

10gRocket

5gTarragon

Preparation

Unpack the veal eye of round and slice thinly on the slicer.
Mix the beet brunoise with the aceto balsamico vinaigrette and truffle salsa.
The beet cream is served cold and can be shaped into a nice quenelle on the plate.
Arrange all ingredients together on the plate and finish with arugula, herbs, and crunch.