Poached Veal Fillet with Vegetables

Ingredients

• 1 Shallot
• 1 Carrot
• 1 small piece celeriac
• 1 tbsp butter
• 1 bay leaf
• 10 peppercorns
• 200 ml dry white wine
• 1 l instant meat broth
• 2 veal fillets (about 300 g each)
• 1 tsp chervil (dried)
• 1 bunch parsley
• 25 g fresh basil leaves
• 6 tbsp dandelion oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• Salt
• pepper (ground)
• 400 g Carrots
• 400 g celeriac
• 400 g fine green beans
• Salt
• pepper (ground)','3 tbsp seed oil','1 tbsp grape seed oil','2 tbsp sherry vinegar','0.5 tsp grated horseradish (fresh or jarred)','1 tsp lemon juice','sugar

Instructions

1. 1.

   For the veal fillet, peel the shallot, carrot and celeriac. Roughly chop the vegetables and sauté in butter. Add bay leaf with peppercorns, wine and meat broth. Cover and bring to a boil. Move the pot off the burner and place the veal fillets inside. Return the pot to the stove and simmer uncovered over low heat for about 25 minutes. Remove the veal fillets and let them cool covered.

2. 2.

   For the vegetable sauce, blend chervil, fresh parsley leaves, basil, oil, vinegar and lemon juice; season with salt and pepper and taste. Peel carrots and celeriac and cut into fine strips. Wash and trim green beans.

3. 3.

   Bring a large pot of salted water to a boil. Cook the vegetables in succession until al dente: carrot and celeriac strips for 2–3 minutes, green beans for about 5 minutes. Remove immediately, shock in ice water and drain well.

4. 4.

   Whisk both oils with sherry vinegar, horseradish, lemon juice, a pinch of sugar, a pinch of salt and pepper; taste. Mix the dressing with the vegetables and let sit for about an hour, then taste again.

5. 5.

   Before serving slice the meat into thin strips. Arrange the vegetables on a plate, place the sliced veal on top and drizzle with the green sauce.