Veal Cheeks with Young Vegetables                                         Main Course

Ingredients

Serves 4

1 kg                             veal cheeks

flour

sunflower oil

salt

Stock:

1                                 carrot

1                                 onion

¼                                celery

3                                 shallots

sunflower oil

30 g                          tomato paste

500 ml                     red wine

500 ml                     Madeira

500 ml                     veal stock (see basic recipes)

10                             crushed peppercorns

2                                bay leaves

1                                spring thyme and rosemary

50 g                          dried yellow boletuses

some                        butter

vegetables:

1                                carrot

1                                zucchini

¼                               celery root

Preparation

Trim, portion, salt and flour veal cheeks, then sear in oil

To make the stock, wash vegetables, cut into small pieces and sauté in sunflower oil. Add tomato paste and red wine and let boil down. Add Madeira and reduce again.

Top off with veal stock and add veal cheeks. Add peppercorns, bay leaves, thyme, rosemary and yellow boletuses and simmer in the oven for 2 hous at 220° C.

Add cut vegetables for the last 10 minutes.

Remove veal cheeks and cut vegetables, strain sauce, bind with butter and season to taste with salt and red wine if necessary.

To finish:

Place veal cheeks with sauce on warmed plates and garnish with cut vegetables.

White Asparagus Cassoulette with Caviar                       Starter

Ingredients

Serves 4

600 g                       white asparagus

1 pinch                    sugar

1 slice                      white bread

juice of ½  lemon

Salz

Champagne sauce:

100 ml                    white wine

2 tsps                      Noilly Prat

500 ml                    fish stock (see basic recipes)

250 g                       heavy cream

20 g                         butter

2 tbsp                      champagne

12                            quail eggs

4 EL                         Osietra Kaviar

8 leaves                  purslane

Preparation

Thoroughly peel the asparagus. Bring 2 liters water with lemon juice, salt, sugar and white bread to a boil in a large pot. Add asparagus to the water and boil over high heat for 8-10 minutes.

Remove asparagus from the water using a skimmer, place on a towel and drain well. Then cut into 4 cm long pieces.

To make the champagne sauce, bring white wine and Noilly Prat to a boil, top off with fish stock and reduce to 1/4 the original volume. Add heavy cream, butter and champagne. Cook an additional 10 minutes.

Strain and whisk in a mixer
Break quail eggs and poach in salted water.

To finish:

Arrange asparagus on warmed plates, place quail eggs in between and coat with champagne sauce. Garnish with caviar and purslane.

Red Mullet Fillets on Pistou Sauce with Tomatoes                      Main Course

Ingredients

Serves 4

Pistou sauce:

1 tbsp                          chopped basil

½ tsp                            chopped parsley

½ tsp                            tarragon

½ tsp                            chervil

2 tbsp                          butter

100 ml                         fish stock (see basic recipes)

1 tsp                            reduced white wine

1 tsp                            lemon juice

125 g                          heavy cream

salt, pepper

4                                 medium tomatoes

20 g                            butter

Zucker

2                                  red mullets, 350 g each

5 tbsp                         olive oil

Freshly ground pepper

Preparation

To make the Pistou sauce, mix the finely chopped herbs with soft butter. bring fish stock to a boil, add herb-butter mixture and stir well. Add reduced white wine and lemon juice to taste.

Bring some water to boil in a pot. Score tomato skins with an "X" and place in boiling water. Remove again immediately and peel off skin. Then remove the seeds and finely dice the tomatoes. Season with salt and sugar and sauté in butter for 1 minute.

Scale red mullets, fillet and remove fish bones with tweezers. Briefly wash fish, dry and season with salt and pepper.

Slightly heat the oil and carefully sear the red mullet fillets on both sides without brownin.

To finish:

Remove red mullet fillets from skillet and dab with a paper towel. Heat up Pistou sauce with heavy cream, mix and pour on warmed plates. Add diced tomatoes and top with red mullet.

Green Asparagus with Caviar Sauce                                                   Starter

Ingredients

Serves 4

1 tsp                          sugar

16                              stalks green asparagus

1                                slice white bread

juice from ½   lemon

salt

Caviar sauce:

200 g                         heavy cream

40 g                           Sevruga caviar

lemon juice

Preparation

Bring a large pot of water to a boil, season with sugar, salt and lemon juice. Add asparagus and white bread and cook over high heat for about 8 minutes. (The bread will absorb any bitterness.)

To make the caviar sauce, briefly whisk heavy cream with a wire whisk and season to taste with salt and lemon juice. Bring sauce to a boil.

To finish:

Drain asparagus and arrange on plates.

Again, bring sauce to a boil, whisk, and pour over asparagus. Garnish with caviar.