Spicy veal fillet slices, roasted bell pepper salsa, tuna caper créme, pickled artichoke heart
Spicy veal fillet slices: 400g veal fillet in one piece (alternatively roast beef roasted and cut from the specialty store), 1 sprig each of rosemary and thyme, 1 clove of garlic
Tuna caper créme: 200g tuna fillet (canned in oil), 1 tablespoon capers, 2 tbsp sour cream, 1 tbsp mayonnaise, 2 tbsp balsamic vinegar, 4 tbsp olive oil
Roasted bell pepper salsa: 1 red and 1 yellow bell pepper, 1 teaspoon sambal oelek, 1 tsp. white wine vinegar, 2 tbsp olive oil, fresh parsley
Pickled artichoke heart:pickled artichoke hearts, Salt, pepper, sugar
Season veal fillet with salt, sear well on all sides in a pan and place on a baking tray. Pepper, put pressed garlic clove, rosemary and thyme on the meat. Cook in the oven at 120°C (with the help of a thermometer to a core temperature of 56°C).
Blend tuna without oil, capers, sour cream, mayonnaise, balsamic vinegar and olive oil with a blender to a homogeneous créme and season with salt, pepper, sugar and caper juice.
Preheat the oven to 220°C. Wash the peppers and cut them in half. Place skin side up on a baking sheet and roast in oven until skin is heavily browned and blistered. Transfer peppers to a bowl, cover with foil, let cool for 15 minutes, then peel off skin. Cut into small cubes, season with sambal oelek, chopped parsley, white wine vinegar, olive oil, salt, pepper and sugar. Cut artichoke hearts into quarters.
Arrange tuna cream on one side of glass, bell pepper salsa on other side. Arrange 4-5 slices of cooled veal fillet on top and garnish with artichoke hearts. Serve with fresh bread and enjoy at home
Burrata marinated with herbs, green asparagus-cherry tomato salad, roasted pine nuts
200g burrata, 300g green asparagus, 150g cherry tomatoes, Fresh basil (8-10 leaves), fresh parsley, 30 g pine nuts, 4 tablespoons balsamic vinegar, 10 tbsp olive oil, salt, pepper, sugar
Peel asparagus (center down) and cut off woody end. Cut into 1.5 cm pieces and blanch in boiling salted water for about 1 minute. Then quench in ice water. Drain asparagus well and marinate with salt, pepper and 2 tablespoons olive oil (do not add vinegar, the asparagus would turn gray).
Halve cherry tomatoes, season with salt, pepper and a pinch of sugar. Add balsamic vinegar and let sit for 10 minutes. Round off with olive oil.
Grind basil, parsley, a little salt and 2 tablespoons olive oil in a mortar to make herb oil. Roast pine nuts in a pan.
Place cherry tomatoes in jar, place asparagus on top, quarter burrate and place one part on each asparagus. Marinate with herb oil and top with toasted pine nuts. Serve with fresh bread and enjoy at home.
Martin Hattenbach and the team of the Restaurant Deutsche Oper wish you bon appétit!
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