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Veal cheek cooked with fennel

The fennel adds an incredibly elegant flavour to the veal cheek and nicely accentuates the lightness of the veal meat, even though it is braised and rich in flavour.

Makes 2kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

2
kg
veal cheeks
300
g
fennel bulb
60
g
onion
5
g
parsley
2
cloves
garlic
7
g
coriander seeds
10
g
fennel seeds
3
g
black pepper
700
g
veal demi-glace
500
ml
water
as needed
sunflower oil
as needed
salt and pepper

Scale recipe

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