Vitello alla trota with apples

Vitello alla trota with apples

Total: 2 hr 30 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / person: 424 kcal
, Fat: 21 g
, Carbohydrate: 5 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roast veal

7 dl water
3 dl white wine
1 onion, cut into wedges
1 lemon, the whole juice
2 bay leaves
1 tbsp salt
800 g roast veal


125 g smoked trout filets
100 g crème fraîche
2 anchovy fillets
2 tbsp caper berries
2 tbsp olive oil
salt and pepper to taste

To serve

1 tbsp sunflower seeds
a little olive oil
1 apple, thinly sliced
some caper berries
4 sprigs tarragon, torn into pieces
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How it's done

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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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