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Roast veal

Smoked trout sauce, Jerusalem artichokes, capers, parsley oil

… the Brandenburg version of Vitello Tonnato. Velvety smoked trout sauce covers fine roast veal, the lively acidity of pickled Jerusalem artichokes and capers play around the whole thing and are accompanied by herbal parsley oil.

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...And it all began with granny gerda

Tim’s culinary story begins with Grandma Gerda. He says himself: “My greatest wish would be to be able to cook for her and my grandfather here on the TV tower”. Watch the video to find out what special story connects the two of them.

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