Veal piccata with sage and steamed carrots

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By Alain Ducasse

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Preparation 15 mnCooking 12 mn

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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

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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.