Fillet of Veal with Fig-Nut Crust

Season the veal fillets and fry them in a little butter so that they are still tender pink inside. Then keep warm in the oven at 70 °C. For the crust, cut the figs into very small cubes and mix with the chopped hazelnuts and the butter. Apply to the fillets before serving and bake briefly in the oven under the grill (or at maximum top heat). Boil port wine with sugar, tangerine juice and zest, and spices and stew peeled figs in it until soft. Then remove the figs and reduce the stock until it has become slightly syrupy. Bind with some ice-cold butter and put the figs back in. Pour sauce over them frequently to glaze them nicely. Peel the celery stalks and celeriac, cut them into even sticks and boil them separately until soft. Then toss in butter with some nut oil and a few apple sticks. Season with salt and cayenne pepper. Serve together with the fillet and figs.side dish recommendation: Pofesen

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