Vitello alla crema di sole
Instructions
Cook in steam i1 topside with onion, carrot, celery, Bay leaves and nuts.
With the egg yolks, oil and lemon prepared mayonnaise.
Skinned the soles, then steam spinatele Cook and cut the flesh into small pieces.
Stir in the mayonnaise.
Add the raspberries, raspberry vinegar, Worcestershire sauce, tabasco sauce, sherry.
Add salt and pepper if necessary.
The serving dish lined with a layer of Arugula, arrange over joists cut into slices and cover with the soles and raspberries sauce.
Garnish with watercress leaves preparation.
Ingredients and dosing for 4 persons
- 800 g of topside veal
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1 leaf of laurel
- 2 dice
- For the sauce:
- 2 entire sole
- 1 basket of raspberries
- Raspberry vinegar
- Worcestershire sauce
- Tabasco
- 10 cl of olive oil
- 1 egg
- Lemon juice
- 3 tablespoons of sherry
- 2 bunches of arugula salad
- For garnishing:
- Some leaves of watercress