Ingredients For the milk sauce
- 350 g milk
- 250 g of veal shank
- 125 g of celery centrifuged
- 5 g garlic
- salt
- pepper
Ingredients For the fillet
- 1 Kg veal fillet
- 300 g dry white wine
- extra virgin olive oil
- salt
Ingredients For celery root purée
- 400 g celery root
- extra virgin olive oil
- salt
- pepper
Ingredients To complete
- fresh ginger
- sage
- Lemon peel
- fennel
- extra virgin olive oil
For the recipe of veal fillet with milk sauce, sage, lemon and fennel, collect the chopped chopped meat, milk, celery and garlic in a large saucepan. Cook on the flame at least for a couple of hours. Strain through the Chinese colander and return to the fire to reduce to obtain a creamy sauce. At the end add salt and pepper.
FOR THE THREAD: Clean the fillet from any parts of connective tissue, then season with salt and oil. Brown it in a casserole suitable for the oven veiled in oil, coloring it on each side. Sprinkle with white wine, cover with aluminum foil and finish cooking in the oven at 170 ° C for 20 minutes.
FOR SEDANO RAPA PUREE: Peel, wash and cut the celeriac into very thin slices. Stew it in a casserole with a little oil and water, until it is very soft. Blend well and season with salt and pepper.
TO COMPLETE: Slice the fillet into round slices about 2 cm thick. Spread the purée over the plates, place the fillet on top and cover with the milk sauce. Finish with finely chopped ginger, sage leaves and lemon peel. Decorate with fennel tips and a few drops of raw oil.
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