Name: Veal heart with cream
Cuisine: Austrian cuisine
Ingredients: 800 g veal heart (wash, cut in half and clean); Roughly chop the onion, carrots, leek, celery; Coriander, white pepper, bay leaves and apple cider vinegar

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Veal heart with cream

Veal cream heart with chive dumplings, buttermilk and elderberry.

Offal is part of traditional Austrian cuisine! Chef Florian Dornstauder from the Romantik Hotel Die Gersberg Alm reinterprets traditional cuisine with love and creativity!

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Ingredients

800 g veal heart (wash, cut in half and clean)
Roughly chop the onion, carrots, leek, celery
Coriander, white pepper, bay leaves and apple cider vinegar

Instructions

1.
Simmer the heart in water with coriander, white pepper, bay leaves and apple cider vinegar for approx. 2 hours - skim off foam then cool the heart and strain the stock through a sieve, cut thinly into strips
2.

Sauce:
Sauté shallots in butter, deglaze with white wine and reduce, refine with crème fraîche.
3.

Chive dumplings
Mix 500 g curd cheese with 120 white bread crumbs, 1 egg, 2 yolks, 50 g flour, 30 g chive butter, salt and nutmeg to a smooth dough and refrigerate for at least 4 hours.