Veal with Fennel-Orange Salad
Veal with fennel-orange salad is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g veal fillet (ready to cook, trimmed)
- Sea salt
- black pepper (freshly ground)
- 1 tbsp Vegetable oil
- 2 baby fennels
- 1 orange
- 3 tbsp yogurt
- 1 tbsp Apple cider vinegar
- marjoram (for garnish)
Instructions
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1.
Preheat the oven to 120°C with fan and top heat.
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2.
Rinse the meat, pat dry and season with salt and pepper. Sear all sides in a hot pan until golden brown. Place on a rack over a fat pan in the oven and cook for about 40 minutes until the internal temperature reaches ~60°C (pink).
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3.
While the meat cooks, wash and trim the fennel, then slice lengthwise into 3‑4 mm thick wedges or shave with a mandoline. Blanch in salted water for about 2 minutes, shock in ice water, dry and arrange on plates. Peel the orange thoroughly, cut out the segments, squeeze out the remaining flesh and mix with yogurt and vinegar. Season with salt and pepper and drizzle over the fennel. Place the orange segments on top and let sit.
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4.
Remove the meat from the oven, let rest for a few minutes, then slice and arrange over the marinated fennel. Garnish with marjoram leaves and serve.
