for 4 person

Roast veal

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

Sauce

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 sprig	tarragon, torn into pieces

How it's done

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.

Sauce

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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