Ingredients

500g veal fillet 20ml hazelnut oil 5g sage 1g mushroom powder 1g hazelnut powder butter 150g parsnip, diced into small brunoise 50g pancetta 50g butter 5g honey 20ml chicken stock 4 sage leaves 20g shallot, chopped 200g parsnip 25g butter 50ml fresh cream 100ml veal jus 80ml yellow wine vinegar 50g butter 6 sage leaves 4 slices pancetta

Description

Marinate The Veal Fillet With The Condiments Cook The Parsnip With The Chicken Stock, Honey, Pancetta And Shallot To A Light Colouration, Keep Aside For The Parsnip Puree, Cut The Parsnip Into Large Pieces And Cook In Water With Salt Drain Parsnip And Mas

View Full Recipe