Poached veal with Sap Sago vinaigrette

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Meaty salad, oho!


600 g veal
2 liters of vegetable stock

3 tablespoons of carrots
4 tabelspoons of celery
5 tablespoons of leek
4 tabelspoons of fennel
1 tablespoon tomatoes (pulp removed)
5 tablespoons grated Sap Sago
8 tablespoons of olive oil
3 tablespoons of white balsamic vinegar
Salt and pepper
1 tablespoon of chervil, finely chopped
1 tablespoon of chives, finely chopped


Simmer the meat in the stock for 2 hours.

Dice all vegetables int small cubes, boil for very short time, allow to cool. Mix the vegetables with the Sap Sago, oil, balsamic vinegar, herbs and seasoning.
To serve: Cut meat into slices, arrange vinaigrette over the meat
Accompaniment: Potatoes

recipe by www.geska.ch


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