Veal with Rhubarb and Salad

Ingredients

• 150 g pearl barley
• Salt
• 2 bunches arugula
• 600 g veal fillet (pre‑cooked)
• 500 g rhubarb
• 10 g ginger root
• 2 tbsp Vegetable oil
• pepper (ground)
• 1 tbsp butter
• 1 tsp mixed peppercorns
• 1 tsp powdered sugar
• 70 ml dry white wine
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Rinse the pearl barley and cook in boiling salted water for 40-45 minutes.

2. 2.

   Meanwhile wash, trim, clean, and pat arugula dry.

3. 3.

   Wash veal, pat dry, trim, and slice into thin strips. Wash rhubarb, trim, and cut into 1 cm thick slices. Peel ginger and cut into fine sticks.

4. 4.

   Heat oil in a pan and sear the veal all around until browned. Season with salt and pepper and remove from pan.

5. 5.

   Add rhubarb, ginger, butter, and mixed peppercorns to the pan; sauté while stirring, dust with powdered sugar, then deglaze with white wine. Return veal, bring to a quick boil, and season with salt.

6. 6.

   Drain barley, rinse under cold water, let drain, mix with arugula and lemon juice, season with salt and pepper, and plate. Place veal with rhubarb beside the barley and serve immediately.