Veal Fillet with White Bread Crust
Veal fillet with white bread crust is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Veal fillet (ca. 800 g)
- 2 slices of toast bread
- 1 bundle rosemary
- 1 egg yolk
- 60 g Butter
- Salt
- Pepper
- 150 g spinach
- 4 cherry tomato halves
- 1 head garlic
- 2 Bay leaves
Instructions
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1.
Wrap the veal in cling film and aluminum foil. Place it in a pot with simmering water and cook for 30 minutes. Pulse the toast bread, rosemary needles, egg yolk, and butter in a blender; season with salt and pepper, then blend into an even mixture. Form the crust between two sheets of foil to fillet size and refrigerate.
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2.
Remove the cooked fillet from the water and discard the foils. Wash the tomatoes, place them on a greased baking sheet with garlic cloves and bay leaves. Put the crust on top of the fillet and also set it on the sheet.
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3.
Bake in a preheated oven at 250 °C fan grill for 5–10 minutes to finish browning.
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4.
Slice the fillet and serve on fresh spinach, accompanied by the tomatoes.
