Veal oyster
Veal oyster
The veal oyster is a beautiful, round cut piece of lean meat from the topside of the calf. The meat is soft, fine in structure and light in colour. Thanks to its subtle flavour and luxurious appearance, the veal oyster is a popular piece of meat in both classical cuisine and modern gastronomy. Due to its lean character, it is ideally suited for a quick, elegant preparation that keeps the meat juicy and pink.
Ingrediënten
Ingrediënten
100% Veal
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Let the veal oyster come to room temperature. Sprinkle both sides with salt, freshly ground pepper and possibly a little lemon zest or finely chopped sage. Heat butter in a frying pan and add a sprig of thyme, rosemary or a crushed clove of garlic to the pan for extra aroma. Fry the oyster briefly on high heat so that a nice crust forms.
2. Yarn
Bake for 1 to 3 minutes per side for a nice pink core. The meat may feel a little springy. After baking, let it rest for 5 minutes under aluminum foil so that the juices are well distributed.
3. Serving
Delicious with a white wine sauce, lemon cream sauce or veal jus. Combine with green asparagus, fine beans or a creamy potato mousseline. Also delicious with roasted potatoes and some coarse sea salt.
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