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Vitello alla trota with apples
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 424
  • Fat about 21g
  • Carbohydrates about 5g
  • Protein about 53g
This is needed
This is needed for 4 people
Roast veal
  • 7 dl water
  • 3 dl white wine
  • 1 onion, cut into wedges
  • 1 tbsp salt
  • 1 lemon, the whole juice
  • 800 g roast veal
  • 2 bay leaf
  • 125 g smoked trout filets
  • 2 anchovy fillet
  • 2 tbsp caper berries
  • 100 g crème fraîche
  • 2 tbsp olive oil
  • salt and pepper to taste
To serve
  • a little olive oil
  • 1 tbsp sunflower seeds
  • 1 apples, thinly sliced
  • some caper berries
  • 4 sprigs tarragon, torn into pieces
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And that's how it's done
And that's how it's done
Roast veal
Bring the water to the boil in a tall pan along with all the other ingredients up to and including the bay leaf, season with salt, reduce the heat. Add the meat, leave to infuse just below the boil for approx. 1 hr. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 75 ml of the stock. Carve the meat very thinly across the grain.
Puree the trout with the reserved stock, crème fraîche, anchovies, capers and oil, season.
To serve
Toast the sunflower seeds in a frying pan without any oil, remove and set aside. Heat the oil in the same pan, fry the apple slices in batches for approx. 1 min. on each side, remove. Arrange the meat and sauce on a platter, top with the sunflower seeds, apple, caper berries and tarragon.

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