2 tbsp finely chopped apple
2 tbsp finely chopped carrot
2 tbsp finely chopped celeriac
2 tbsp finely chopped chives
1 lemon, halved
1 tsp finely chopped shallots
1 tsp Dijon mustard
sea salt and freshly cracked black pepper
2 tbsp roughly chopped hazelnuts
50ml/2fl oz hazelnut oil
1 tsp sherry vinegar
100ml/3½fl oz vegetable oil
1 egg yolk
4 quails’ eggs
400g/14oz roe deer fillet
gluten-free sourdough ³¦°ù´Çû³Ù´Ç²Ô²õ