Rose veal saltimbocca
by Russell Brown
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Ingredients
Fresh Meat
800g of rose veal rump
8 slices of prosciutto
100g of rose veal trimmings
Spices & Dried Herbs
24 sage leaves
Oils & Vinegars
olive oil
4 tbsp of vegetable oil
Dairy
butter
1 tbsp of crème fraîche
Beverages
150ml of red wine
100g of white wine
200g of water
Store Cupboard
cornflour, to thicken
2 tbsp of mayonnaise
1 tsp Dijon mustard
salt
black pepper
100g of caster sugar
Fruit & Vegetables
750g of new potatoes, cut in half
2 lemons, juice and zest
Salad & Fresh Herbs
1 sprig of thyme
chives, chopped
Speciality Ingredients
10g of Sosa vegetable gel, per 100ml liquid