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

  • 8 sage leaves
  • 16 sage leaves

Oils & Vinegars

  • olive oil
  • olive oil
  • 4 tbsp of vegetable oil
  • olive oil, preferably Arbequina

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