This Saturday, Yves Camdeborde decided to work on a veal pear, bought a little earlier from his butcher. For his recipe, which he shares at the Table des bons vivant, he was inspired by orange carrots.
For 1 person
Utensils:
1 knife
1 board
1 pan
1 citrus press
Ingredients:
1 veal steak of 150 gr
3 young carrots with tops
20 gr of quinoa
1 tablespoon crushed cashews
1 tablespoon of honey
The juice of an orange
Fresh thyme
Olive oil
Fine salt, freshly ground pepper
Production :
Wash the carrots carefully (without peeling them), cut the carrot tops, leaving 3 cm of tops on the carrots.
Take a frying pan, place in it 2 tablespoons of olive oil. When hot, put the veal steak and carrots, roast them on both sides (2 to 3 minutes). Place the honey on the carrots and the veal, then after a few seconds, add the orange juice and a touch of water to deglaze.
Remove the veal steak and store it at room temperature.
Add the quinoa at this time and cook while basting the carrots for 5 minutes.
Return the veal steak to the pan, sprinkle generously with the juice.
Grate the zest of an orange and sprinkle with the cashews.
Make a nice dressage and taste.