Veal fillet with Jerusalem artichoke and celery stalks

Recipe for 4 persons

600 g Veal fillet
4 springs thyme
4 springs rosemary
2 garlic clove
20 g butter
600 g Jerusalem artichokes
1 litre sunflower oil
pinch of salt and pepper
60 g celery stalk
2 tbsp white baslamic vinegar
2 tsp honey
1 tbsp sunflower oil
a bit of salt

How to make it

Prepare and then vacuum the veal fillet. Simmer the veal fillet “sous-vide” in the bag in water at 60 °C for 25 minutes. After 25 minutes, take the fillet out of the bag and season it with salt and pepper. Fry it briefly on both sides in sunflower oil. Once both sides of the fillet are nicely brown, add the butter, herbs and garlic clove. Remove the frying pan from the stove.

Bake the Jerusalem artichokes on a rack in the oven at 160 °C for about one hour. Large ones may take a bit longer. Use a knife to check if the inside is soft. Don’t worry about leaving it in the oven for too long. Once it is soft, take it out and let it cool. Then cut it in half and fry the sides in sunflower oil at 175 °C until the outside is crispy. Take them out of the oil and let the extra oil drip off onto paper towels. Salt to taste.

Use a cutting machine to slice the celery stalk the long way into very thin strips. Then mix the vinegar with the honey. Add the sunflower oil slowly while stirring continuously. Add salt and then use it to marinate the celery.