Ingredients for 4 persons

Schnitzelröllchen „tomato“:

• 8 Schnitzelröllchen „tomato“ from FVZ

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.