- twelve 35g piccata (scallops) veal
- 3 orange carrots
- 3 yellow carrots
- 3 purple carrots
- 1 garlic clove
- Salt
- 1 tablespoon olive oil
- the juice 2 oranges
- 2 spring onions
- 2 tablespoons mustard
- 1 tablespoon capers
- 12 small sage leaves
- a splash olive oil
- 4 tablespoons chicken stock
- freshly ground black pepper
Instructions
Get your butcher to cut twelve 35g piccata (scallops) of veal from the filet mignon.
Wash and peel 3 orange carrots, 3 yellow carrots and 3 purple carrots and cut them into rounds at an angle. Keep the trimmings (tops and tails). Peel and crush 1 garlic clove.
Salt the carrot rounds. Heat a flameproof casserole dish with 1 tablespoon of olive oil and sweat them with the crushed garlic clove over a low heat for 3 minutes. Squeeze the juice of 2 oranges and add it. Cover and cook for 8 minutes.
In the meantime, chop the carrot trimmings, wash and mince 2 spring onions. Combine in a bowl and add 2 tablespoons of mustard and 1 tablespoon of capers. Put this crunchy condiment to one side.
Take 12 small sage leaves and place one on each veal piccata, pressing down lightly so that it sticks to the meat.
Get a frying pan nice and hot with a splash of olive oil. Place the piccata sage side down, cook for 30 seconds, turn over and cook for a further 30 seconds on the other side. Then tip them into the serving dish, or onto individual plates.
Pour in 4 tablespoons of chicken stock (page 10), deglaze the pan, bring to a boil to reduce a little, then add the crunchy condiment. Stir well and pour over the dish (or plates).
Arrange the carrots at the side, add a twist of freshly ground black pepper and serve nice and hot.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
