Veal marinated in lemon
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 1h 15 min
  • Nombre de personnes:
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Veal marinated in lemon

By 5 May 2023

Ingredients

Instructions

  • 1 1 kg roast veal in walnuts

For the pickle:

  • 6 Lemons
  • 5 tbsp. tablespoons olive oil
  • 2 garlic cloves
  • 2 shallots
  • 1 small red pepper
  • 1 bay leaf
  • 1 sprig of thyme
  • Salt
  • Pepper
  1. Prepare the marinade: squeeze the juice from the lemons. Mix it in the oil with the peeled and minced garlic and shallots, the chilli pepper finely diced, the stripped thyme and the bay leaf. Add salt and pepper.
  2. Baste the veal with the marinade and leave to rest in the fridge for at least 6 hours. Turn the roast several times, so that it soaks up all the flavors.
  3. Once the marinade time has elapsed, drain the roast and brown it in hot oil in a casserole dish.
  4. Then pour the marinade and top up with 20 cl of broth obtained with the broth tablet. Cover and cook for 1 hour 15 minutes.
  5. Then let the roast cool in the cooking juices.
  6. Prepare the sauce: mix the egg yolk and the mustard. Add salt and pepper. Leave to stand for 2 minutes, then add the oil little by little, whisking. Once the mayonnaise has risen, add the lemon juice, the chopped capers and gherkins, as well as the fine herbs.
  7. When the roast veal is cool, drain it and slice it.
  8. Serve cold with the sauce.
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Veal marinated in lemon

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