Rosé Veal
Rosé Veal
The following recipe is from Pascale, a first class young chef who works at Le Petit Normand in London.

Pink Thai Rosé Veal Salad

Ingredients

400g Rosé Veal Fillet Tails
2 Spring Onion
2 tsp Fish Sauce
2 Shallots
½ Stick of Lemongrass
8 Sweet Basil Leaves
100g Bean Sprouts
2 tsp Kikoman Soy Sauce
Pinch of Chilli Flakes/Tbs Veg. Oil

Method

Peel and finely chop the shallots, then place in a saucepan with the vegetable oil and fry until it becomes brown, draining in a cooling tray with some absorbent paper.

Use the oil and shallot for any dressing or stir fry as garnish.

Place Rosé Veal in a frying pan with some shallot oil and cook over a high heat to obtain a good colour on the outside, keep pink or cook more if required.

Remove from heat and refrigerate.

Peel and slice the celery and spring onion as finely as possible at an angle. Finely chop ginger, chillis and lemongrass. Cut tomatoes into quarters and deseed.

Slice the Rosé Veal into fine strips, place in a bowl with the chillis, ginger, lemongrass, tomatoes, bean sprouts, spring onion, celery and coriander sprigs and fold together.

Mix in a bowl the shallot oil, fish and soy sauce, then add lemon juice to taste. Pour on the salad and fold again to coat all the ingredients.

Sprinkle the dressing around the plate and serve on 4 cold starter plates.