Season well trimmed veal fillet with salt and pepper and sear on all sides in hot olive oil in a coated pan. Leave to cool. Meanwhile, cut (mix) the well cooled chicken breast with nutmeg, salt and liquid whipped cream to a fine farce. Cut calf’s head into 2 mm cubes and mix with the chopped herbs into the farce. Spread the veal with Dijon mustard, bread thinly with the farce and wrap (with the farce inside) around the veal fillet (fix with kitchen twine if necessary). Heat vegetable oil and fry the wrapped fillet in it until golden brown all over. Place the fillet in a roasting pan on a rack and let it stand in the preheated oven at 90 °C top and bottom heat with the door slightly open for about 20 minutes. For the artichoke mushrooms, first blanch (scald) the mushroom heads in salted water for 2 minutes and place in a buttered pan with the opening facing up. Roast the raw artichoke strips in hot peanut oil until golden brown, season with salt as well as pepper and stuff into the mushroom heads. Blanch the vegetable strips briefly in salted water, drain, twist decoratively and place on the mushroom caps. Keep mushroom caps warm. Sauté shallots in olive oil, add raw spinach leaves and toss well. Season with salt and nutmeg. For the puree, boil peeled potatoes in salted water until soft, strain and press through a potato ricer. Mix with brown butter and milk v
Preparation Tip:
The dish gets an extra sophistication if you shave some fresh truffles on top.
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