Portions: 4 For the veal: 1 shallot finely chopped 1 Fillet of veal 250g sweetbread 1/2 head of celeriac 100g girolles 25g baby spinach 25g baby rocket 1/2 clove of garlic For the fricassee: 2 sticks of celery 1 kohlrabi 20 baby onions
For the fricassee: use all ingredients and fry them off in butter until browned and the sweetbread is slightly crispy. For the veal: dice and blanch the kohlrabi, cut celery into crescents, blanch and boil in salted water and then dot the same with the baby onions. To serve: re-heat vegetables in butter and water. Season with salt and pepper. Place fricassee into a small cutter in the centre of the plate when serving. Lightly fry the fillet in oil or butter and slice to span out on top of fricassee placing vegetables around the outside. A sauce of white veal stock, shallots, cream and a splash of vinegar can be added. Supplied by: Mark Sergeant, Gordon Ramsay's restaurant