Vitello forello

600 g veal

from the loin

2 tbsp oil

200 g carrots

finely diced

100 g celery

finely diced

Briefly sear the veal on all sides in hot oil, then put into a vacuum bag. Sweat the carrot and celery in the same pan, then put into the vacuum bag with the meat. Vacuum seal on level 2. Place the vacuum bag in the perforated cooking tray and put it into the cold cooking space. Cook.

Steaming 64 °C for 2 Hrs 10 Mins

Take the meat out of the vacuum bag and refrigerate.

200 ml white wine

1 shallot

chopped

300 ml single cream

200 g smoked trout fillets

Salt

Pepper

Reduce the white wine with the shallot to 50 ml. Add the cream, bring to the boil, then pass the mixture through a sieve. Add the trout fillets and purée the sauce. Season with salt and pepper.

A little mixed salad

olive oil

1 tbsp basil

chopped

1 tbsp dill

chopped

Slice the veal, drizzle over the sauce and garnish with herbs, mixed salad and olive oil before serving.