INGREDIENTS
- Veal scallops
- White wine
- Butter
- Lemon
- Capers
- Fennel
- Parsley
- Salt & pepper
- Olive oil
RECIPE
- Season the meat with salt and pepper and cook it in a pan with butter until browned. Remove from the pan and keep it warm in some tin foil
- Deglaze the pan with a splash of white wine and lower the heat to medium. Add more butter until a homogenous sauce is formed. Add lemon zest and capres to the sauce and season with salt & pepper to taste. Add the meat back to the sauce for 2 min until the veal is cooked
- Thinly slice a fennel and mix it with lemon juice and a small amount of olive oil. Season with salt & pepper and add chopped parsley