Poached Veal with Artichoke Salad and Anchovies

For a stylish Italian-inspired dish try Brian Turner's poached veal recipe, a sophisticated combination of textures and flavours
By Brian Turner
Poached Veal with Artichoke Salad and Anchovies
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 30 minutes plus cooling
  • Effort: medium

Ingredients

Ingredients

  • 2 veal fillets, each 225g
  • 1 tbsp olive oil
  • celery salt and freshly ground black pepper
  • 12 whole salted anchovies, to decorate

For the candied lemon peel

  • 02 lemons, zest onlycut into thin strips
  • salt, for sprinkling
  • sugar, for sprinkling
  • olive oil, for drizzling

For the salad

  • 4 globe artichokes, oiled, peeled and choked
  • 50 g mizuna leaves
  • bunch of wild rocket
  • bunch of radicchio, ideally treviso
  • 01 pinches salt
  • pinch of sugar

For the dressing

  • 1 tbsp white wine vinegar
  • 01 lemons, juice only
  • 4 tbsp olive oil
  • pinch of black pepper

Method

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