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Ingredients
(4 servings)
- 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.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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