Thinly sliced veal in a piquant sauce with sautéed celeriac wedges.
- 1 kg celeriac, peeled, cut into 1cm wedges
- 80 gm unsalted butter, chopped
- 2 tsp olive oil
- 1 kg topside of veal, trimmed and cut against the grain into 12 slices, 3-4mm thick
- For dusting: plain flour, seasoned to taste
- 125 ml soave or other Italian dry white wine
- 1/3 cup veal glace (see glossary), combined with 100ml water, or substitute with 180ml rich beef stock
- 1 small lemon, juiced
- 2 tbsp salted capers, soaked in water for 20 minutes, then drained
- 1 tbsp coarsely chopped flat-leaf parsley
- To serve: lemon wedges and radicchio salad, optional
- 1Cook celeriac in boiling salted water until just tender, then drain well and cool. Heat 20gm butter and 2 tsp olive oil in a large non-stick frying pan and cook celeriac over medium heat for 8 minutes, turning occasionally, until golden, then transfer to a 120C oven and keep warm.
- 2Place veal, one slice at a time, between sheets of plastic wrap and, using the flat side of a meat mallet, pound gently until at an even thickness.
- 3Dust veal in flour, shaking away excess, then heat 20gm butter and 1 tsp oil in a large non-stick frying pan and cook a third of the veal over medium heat for 1 minute on each side, then remove from pan, cover and keep warm. Repeat twice more with remaining butter, oil and veal.
- 4Return pan to heat, add wine and simmer until reduced by half, then add veal glace mixture and simmer until reduced by half. Add lemon juice, capers and parsley and bring to a simmer.
- 5Divide veal and celeriac among 6 plates, season to taste, then pour sauce over and serve with lemon wedges to the side and radicchio salad passed separately, if using.
Drink Suggestion: 2005 Richmond Grove Limited Release Watervale Riesling.