Ingredients
- 160g Veal schnitzel (veal loin pounded)
- Matsutake oil(cep)
- white truffle oil (tartufo de langhe)
- Rice vinegar
- Siracha
- whole egg
- Egg yolk
- Yuzu kosho
- Yellow miso
- Salt
- Lemon
- Water
- Sake
- Butter
- Cep powder
- Corn starch
- Salt
- Sichuan pepper
- Gochugaru chili powder
- Star anise
- Caraway
- Fennel seeds
- Dried seabuckthorn pulp
- Chicken demi glace
- mushrooms essence
- Red wine
- Aged rice vinegar
- Fermented black pepper (rinsed, crushed)
- Celery (diced)
- Carrot (fine diced)
- Scallion (cut fine)
- Ginger (cut fine)
- Garlic (cut fine)
- Thyme
- Grapeseed
- Olive oil
- Yuzu juice
- Japanese Dijon
- Honey
- Salt
- Gelespessa
- Spring Onions
- Baby sweetcorn(scorched hard, lemon, brown butter)
- Frisse salad
- Baby gem
- Red shiso cress
- Chives
- Crispy shiso leaf
Method
Matsutake aioli(cep)
In a blender, emulsify the egg yolk with the ingredients, adding the oil slowly
Combine all without butter, whisk together and bring to a boil. Emulsify with butter and keep warm. Finish with salt and lemon.
Sichuan Pepper Oil
Bring all expect gochugaru slowly to 160c, let cool and add gochugaru under 100c not to become bitter. Let mature over night in room temp.
Strain off and keep in fridge.
Kampot Pepper Jus
Caramelise the veg and spices to a medium brown.
Deglaze with vinegar and wine. Reduce by half and add stock. Slowly simmer for hours until rich and round. Not too thick it should go back to demi but no further. Always let the sauce go through a cloth. Reduce down to a glaze to brush the meat. Check fresh pepper.
Yuzunette
Mix all without oils, mix together and emulsify with oil.
Crispy Spring Onion
Slice top part of spring onion and lightly coat in cornstarch, fry at 160 until crispy. Lightly salt and dry on paper towel.
Ingredients
- 160g Veal schnitzel (veal loin pounded)
- Matsutake oil(cep)
- white truffle oil (tartufo de langhe)
- Rice vinegar
- Siracha
- whole egg
- Egg yolk
- Yuzu kosho
- Yellow miso
- Salt
- Lemon
- Water
- Sake
- Butter
- Cep powder
- Corn starch
- Salt
- Sichuan pepper
- Gochugaru chili powder
- Star anise
- Caraway
- Fennel seeds
- Dried seabuckthorn pulp
- Chicken demi glace
- mushrooms essence
- Red wine
- Aged rice vinegar
- Fermented black pepper (rinsed, crushed)
- Celery (diced)
- Carrot (fine diced)
- Scallion (cut fine)
- Ginger (cut fine)
- Garlic (cut fine)
- Thyme
- Grapeseed
- Olive oil
- Yuzu juice
- Japanese Dijon
- Honey
- Salt
- Gelespessa
- Spring Onions
- Baby sweetcorn(scorched hard, lemon, brown butter)
- Frisse salad
- Baby gem
- Red shiso cress
- Chives
- Crispy shiso leaf
Method
Matsutake aioli(cep)
In a blender, emulsify the egg yolk with the ingredients, adding the oil slowly
Combine all without butter, whisk together and bring to a boil. Emulsify with butter and keep warm. Finish with salt and lemon.
Sichuan Pepper Oil
Bring all expect gochugaru slowly to 160c, let cool and add gochugaru under 100c not to become bitter. Let mature over night in room temp.
Strain off and keep in fridge.
Kampot Pepper Jus
Caramelise the veg and spices to a medium brown.
Deglaze with vinegar and wine. Reduce by half and add stock. Slowly simmer for hours until rich and round. Not too thick it should go back to demi but no further. Always let the sauce go through a cloth. Reduce down to a glaze to brush the meat. Check fresh pepper.
Yuzunette
Mix all without oils, mix together and emulsify with oil.
Crispy Spring Onion
Slice top part of spring onion and lightly coat in cornstarch, fry at 160 until crispy. Lightly salt and dry on paper towel.