Ingredients:
For the calf's head:
3000ml water
45 g coarse salt
25 g shallots
40 g white leek
40 g carrots
40 g white celery
15 g lemongrass
1 lemon (the peel)
2 bay leaves
6 black peppercorns
1 teaspoon coriander
7 g sliced ginger
1 stick of dried wild fennel
For the fennel jelly:
200 g centrifuged fennel
20 g brunoise raw fennel
25 g tapioca pearls
to taste salt, pepper
a few drops of green dye
1 tail is escaped
coffee powder to taste
Preparation:
For the calf's head:
Bring the court bouillon to the boil and add the veal's head, cover the pot and let it boil over low heat for 2 hours
Remove the head from the court bouillon and cut it into approx. 5cm
season everything with salt and pepper, press it into synthetic casings and leave it to cool
cut off a slice of the head and coat it with flour, egg and panko
For the fennel jelly:
Season the smoothie with salt and pepper and add the tapioca pearls. Bring everything to the boil and cool immediately
add the raw fennel and a few drops of green colouring
spread the fennel cream on the plate
put the coffee powder around
add the fried head and the flamed scampi
