kwak logoTripel Karmeliet
TRIPEL KARMELIET WITH
CALF’S HEAD
AND HERB VINAIGRETTE
Recipes

  •  
  • - 4 thin slices of calf ’s head
  • - 1 egg
  • - pepper and salt
  • - vinegar
  • - 200 ml olive oil
  • - lemon juice
  • - 1 tablespoon chopped parsley
  • - 1 tablespoon chopped chervil
  • - 1 tablespoon tarragon
  • - 1 tablespoon chives
  • - 1 tablespoon spring onion

Preparation

Poach¹ the egg for 2 minutes in boiling water with some salt and a dash of vinegar. Carefully remove the egg from the water with a skimmer and place it on a towel to drain. Then place it in a bowl and apply the same technique to make mayonnaise: beat the egg and gradually add olive oil until everything bonds. Add the herbs and the spring onion. Season with lemon juice, salt and pepper.

Heat the calf’s head for 7 to 8 minutes in an oven at 180°C so that the slices are lukewarm. Cover with aluminium foil to prevent them from drying out. Pour some sauce over the lukewarm calf ’s head slices and serve.

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