Sicilian-Style Veal Fillet
Veal fillet in Sicilian style on orange‑grapefruit salad: Oranges and grapefruits are often prepared savory by Sicilians.
Ingredients
- 2 oranges
- 1 pink grapefruit
- Salt
- Pepper
- 1 Red Onion
- 1 bulb fennel
- 25 g pistachios
- 0.5 lemon
- 4 tbsp olive oil
- 300 g veal fillet (6 fillets)
- 2 sprigs Rosemary
Instructions
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1.
Peel the oranges and grapefruit with a knife so that all white pith is removed.
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2.
Slice the oranges and grapefruit, arrange on a plate and season with salt and pepper.
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3.
Peel the red onion and slice into thin rings.
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4.
Trim the fennel and cut into very fine cubes or strips; wash the fennel fronds, shake dry and finely chop.
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5.
Coarsely chop the pistachios and lightly toast them in a pan.
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6.
Combine all prepared ingredients over the orange and grapefruit slices. Squeeze the lemon.
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7.
Mix 2 Tbsp lemon juice with a little salt and pepper, whisk in 3 Tbsp olive oil. Add to the fruit slices and let rest for 10–20 minutes.
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8.
Pat the veal fillet pieces dry, place between plastic wrap and lightly flatten with a meat mallet.
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9.
Wash and shake dry the rosemary. Heat remaining olive oil in a non‑stick pan. Brown the veal on each side for about one minute together with the rosemary. Season the veal with salt and pepper and serve with the salad.
