4
Veal topside with chard, lemon and capers
0 - 30 minutes
topside of veal
***
oven roasted
Culinaire Saisonnier
Preparation
Remove the meat from the refrigerator an hour before cooking to allow it to come to room temperature. Cut the lemon into segments and then into cubes. Blanch the Swiss chard for 3 minutes in salted water. Let the lemongrass infuse with the warm jus de veau.
Season the topside with salt and pepper, cook in the oven at 190˚C (374˚C) for 20 minutes and then let it rest. Sweat the chard in olive oil and add the croutons and lemon. Dress the Swiss chard and place the slices of topside on top. Garnish the dish with the lemongrass sauce and the capers.
Ingredients:
- 700 grams (cap off) topside of veal
- 50 g baked bread croutons
- 30 g capers
- 1 bunch chard
- 50 g butter
- olive oil
- gravy de veau
- sereh
- 1 lemon
- salt
- pepper
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