Baked veal oyster on grilled fennel with corn cake and liquorice drops.

Requirements for 4 people:

• 150g veal tenderloin per person 
• 200g fennel (fresh)
• 50 gr liquorice 
• pepper and salt
• sprig of dill (fresh)

Corn cake:

• 85 gr butter
• 45 gr flour
• 45 gr ground almonds
• 100 gr chopped and squeezed corn (avoid liquid) (glass, can or frozen)
• 90 gr white egg
• salt and pepper

Melt butter until we get a hazelnut butter. Whip white of egg (on ice).
Mix the flour and ground almond, mix the butter underneath, then the white of egg and corn. Season with a little pepper and salt. Mix well. Put into buttered molds, fill well, and bake at 180°C for about 6 minutes. Remove from the oven immediately and save.

Preparation:

Melt the liquorice with some water over very low heat. Stir in regularly.

Wash the fennel well, remove hard core (save for sauce) cut into firm slices, rub with olive oil, season with salt and pepper and grill on a grill pan.

Rub the meat well with olive oil, season with salt and pepper and grill. Let rest for a while and cut into thick slices.

Place the grilled fennel centrally on the plates, slices of veal oyster and finish with sprigs of dill. As a garnish, add some corn cakes, some corn kernels and put some drops of liquorice on the plates to create a nice visual effect. The gourmand thus decides for himself how much of the liquorice he adds to the preparation.

Used culinary technique

Culinary technique blinis and pancakes