- 600g bone-in veal loin
FOR THE CARROT PUREE
- 400g carrots
- 70g butter
- 35ml orange liqueur
FOR THE ROOT VEGETABLES
- 1.5kg salt
1. Prepare the root vegetables. Dip the vegetables into the salt and cook in an oven for around 40-60 minutes until the vegetables are softened. You can check if vegetables are ready by using a match or a food thermometer. When the vegetables reach 72°C, remove them from the oven. Peel the cooked vegetables, slice them into your desired shapes, season with salt, pepper, some herbs and fry in a pan until they are nicely browned.
2. Make the carrot puree. In a frying pan melt the butter and lightly toast it on a low heat until light brown to get a nutty aftertaste. Add small cubes of sliced carrots and fry until they are browned. Then cover the frying pan with a food film, lower the heat and simmer until carrots are softened. Pour the orange liqueur onto the carrots and using a blender, whizz until smooth.
3. Fry the meat. Cut the loin into 4 pieces, sprinkle with salt and pepper, season with olive oil and fry in a pan or on the grill over birch wood.
4. Put a piece of cooked meat on a plate, add some fried vegetables and carrot puree.