English (UK)
English (UK)
Veal carpaccio
Served with Hela Herb Oil Classic as seasoning.
Ingredients
800 gr veal mouse
70 g Hela Herb Oil Classic
80 g apple capers
120g sun-dried tomato, drained
75 g lettuce blend
70 g Hela Cranberry-Pepper Dressing
Preparation
Preheat the oven to 150°C. Clean the veal shank and marinate with half the Hela Herb Oil Classic.
Heat a pan with 3 tbsp olive oil and fry the veal chop around.
Place the veal mouse in the preheated oven until a core temperature of 54°C. Remove the veal mouse from the oven and spread with the remaining Hela Herb Oil Classic.
Let the meat cool for 15 minutes outside the fridge, then place the veal chop in the fridge until it has cooled completely.
Slice the veal into thin slices on the slicer and serve with the lettuce mixture, apple capers, sundried tomatoes and Hela Cranberry-Pepper Dressing.
Tip. Serve the dressing separately in a bowl
