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Recipes
| Recipe name | Country | Number of people | | Salad of veal fillet with sage sauce and orange | Luxembourg | 4 | | | | Ingredients | | 300 gr. veal fillet
oakleaf lettuce, rucola or lamb's lettuce
2 tbsp. walnuts
2 tbsp. olive oil
1 tbsp. balsamic vinegar
salt and pepper
1 tbsp. lemon juice
1 orange
1 tbsp. nut oil or olive oil
1 tbsp. honey
4 spring onions
a couple of sprigs fresh sage
½ measure calvados
| | | | Cooking method | Wash the lettuce. Chop the walnuts, roast them in a frying pan and put them to one side. Make a dressing of olive oil, balsamic vinegar, salt and pepper and lemon juice. Clean the orange under running water. Grate 1 tsp. of the skin. Squeeze half the orange and use the other half for decoration. Dice the veal fillet. Heat the nut oil or olive oil and stir-fry the chunks of veal for about 2 minutes. Add salt, pepper and honey. Arrange the salad, with the dressing, on the plates. Stir-fry the sliced spring onions with finely chopped sage leaves. Add the calvados and a dash of orange juice with orange zest and pour this over the veal fillet. Garnish with orange slices or segments and walnuts
Tips:
* Replace the chunks of veal fillet with veal entrecôte.
* Use Noilly Prat (dry white vermouth) instead of calvados.
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