Schnitzelröllchen „tomato“ with olive cream and ash

Schnitzelröllchen „tomato“ with olive cream and ash
Ingredients for 4 persons
Schnitzelröllchen „tomato“:
Tomato salad:
- 1 ox heart tomato
- 40 ml light vinaigrette
- Finely chopped aniseed
Olive cream:
- 100 g black olives with broth
- 30 ml of olive oil
- 1 sprig of lemon thyme
Glazed leek with ash:
- 12 sticks of spring leek
- 40 g butter
- Some activ carbon
- 20 g malto
- Hazelnut oil
Garnish:
- Green tomato salad
- Olive oil
Preparation
Tomato salad:
- Chop the tomato into wafer-thin slices and marinate with the vinaigrette. Sprinkle with anise.
Olive cream:
- Puree the olives with a portion of the broth and the thyme and assemble with olive oil. Salt lightly.
Glazed leek with ash:
- Clean the leek and blanch briefly. Glaze in the butter and salt. Mix the malto with the coal and stir in a little oil until sprinkles are formed.
Schnitzelröllchen „tomato“:
- Heat the Schnitzelröllchen „tomato“ in the preheated combi steamer for about 10-12 minutes (without steam) according to the preparation recommendation.
Serving
Spread the salsa and place the FVZ Schnitzelröllchen „tomato“ on it. Arrange the salad and dab on the olive cream. Drizzle with the vinaigrette and put on the leek. Sprinkle with the ash.