The veal aguillettes, concocted by Juan Arbelaez, the Colombian chef, are twisted with a chimichurri sauce enhanced with green lemon, garlic and small herbs. An aromatic delight!
Preparation : 35 minutes
Cooking : 5 minutes
For 4 persons
Press the juice of the lemon zests.
Prepare the chimichurri sauce: in a bowl, add the mashed garlic clove, the red onion and the chizeled parsley, the oregano and the juice of the green lemon. Add the olive oil, the Xérès vinegar and a pinch of fleur de sel. Mix all together, taste to eventually rectify the seasoning.
Prepare the veal meat: cut into scallops or aiguillettes. In a warm pan, snack quickly the aiguillettes until you obtain a nice colour on both sides. Allow to sit 5 minutes in a warm place (if possible above a plancha or under aluminium paper).
When you serve, pour the Chimichurri sauce on the veal aiguillettes, sprinkle with a pinch of fleur de sel and the green lemon zests. Offer a separate bowl of sauce for gourmet aficionados.
Recipe text : Pentecost veal / Juan Arbelaez
Photo credit : Pentecost veal / Amélie Roche
Also discover the indian recipe for calf's liver.