Saltimbocca with melted grapes, celeriac mash and crispy sage
Priprava
Wash, peel and dice the celeriac then simmer in the pan of milk until soft. Strain off the milk. Use a hand blender to blend the celeriac, stir in 50 g butter and season with salt, pepper and nutmeg.
Season the escalopes with a little salt and top with a layer of turkey bacon/ham and three sage leaves, securing with cocktail sticks. Preheat the oven to 60 degrees and the Tepan to 210 degrees. Drizzle a little cooking oil onto the Tepan. Sear the escalopes turkey-bacon/ham-side down for about 2.5 minutes, turn, cook for a further minute then remove from the Tepan. Leave to rest in the oven for about 15 minutes. Place the garlic and the remaining sage leaves on the Tepan with the meat, season to taste and fry. Place the partially halved grapes on the switched-off Tepan.
Deglaze with grape Muice and white wine vinegar. Season with salt and pepper. Add the remaining butter and use the spatulas to mix together into a sauce.
Serves two
- 400 g celeriac
- 400 ml oat or almond milk
- 80 g butter
- Ground pepper, natural or sea salt, nutmeg
- 2 veal escalopes (approx. 200 g each)
- 6 thin slices of turkey bacon or turkey ham
- 12 sage leaves
- 2 garlic cloves
- 175 g seedless red grapes
- 100 ml grape juice
- 1 tsp white wine vinegar
- Cooking olive oil, ground pepper, natural or sea salt
