Name: Veal with salsa verde and potato rösti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Salsa verde; 2/3 cup finely chopped fresh flat-leaf parsley; 1/3 cup finely chopped fresh mint; 1/3 cup finely chopped fresh dill; 1/3 cup finely chopped fresh chives; 1 tablespoon wholegrain mustard; 1/4 cup (60ml) lemon juice; 1/4 cup (50g) drained baby capers, rinsed; 2 clove garlic, crushed; 1/2 cup (125ml) olive oil; 800 gram piece veal tenderloin, halved lengthways; 4 medium potatoes (800g); 1 egg

Veal with salsa verde and potato rösti

Crisp rösti, meltingly soft veal tenderloin and piquant salsa verde together make for a fine dinner indeed.

Serves 4

Prep

15M

Cook

35M

Total

50M

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Ingredients

Salsa verde

2/3 cup finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

1/3 cup finely chopped fresh dill

1/3 cup finely chopped fresh chives

1 tablespoon wholegrain mustard

1/4 cup (60ml) lemon juice

1/4 cup (50g) drained baby capers, rinsed

2 clove garlic, crushed

1/2 cup (125ml) olive oil

800 gram piece veal tenderloin, halved lengthways

4 medium potatoes (800g)

1 egg

Method

1.To make salsa verde; place ingredients in medium bowl; toss gently.

2.Rub veal with half the salsa; cook on heated oiled flat plate, uncovered, until cooked as you like. Remove from heat; cover to keep warm.

3.To make rösti, grate potatoes coarsely then squeeze excess moisture from potato. Combine potato and egg in medium bowl; divide into eight portions. Cook rösti portions on heated oiled flat plate, flattening with spatula, until browned both sides. Drain on absorbent paper.

4.Slice veal thickly; serve with rösti and remaining salsa verde.

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Ingredients

Method

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