Saddle of veal with prawn crust and caramelised spring onions

> 60 minutes
saddle of veal
oven roasted

For the meat:

  • 4 slices of (180 g each; 3 cm thick) saddle of veal
  • 50 g smoked pork belly
  • 5 peeled prawns (ready to cook)
  • 60 g chicken breast fillet
  • salt
  • 100 g chilled cream
  • 4 sprigs of oregano
  • 1 dash lime juice
  • freshly ground white pepper
  • 2 tbsp olive oil

For the caramelised spring onions:

  • 3 bunches spring onions
  • 50 g butter
  • 1 tsp icing sugar
  • 50 ml vegetable stock
  • salt
  • freshly ground white pepper


Rinse the meat and pat dry. Dice the bacon. Heat a pan over a medium heat and fry the bacon till crispy. Pat the bacon dry using kitchen roll. Wash the prawns, pat dry and chop into very small cubes (about ½ cm). Put the prawns in a bowl.

Rinse the chicken breast, pat dry and cut into small pieces. Purée with a little salt and the cream and add to the cubed shrimp and bacon. Rinse the oregano sprigs, shake dry, pluck the leaves and chop finely. Stir in along with the lime juice. Season the stuffing with salt and pepper and mix well.

Set the oven to top/bottom heat. Season the meat with salt and pepper and spread the stuffing on about 1 cm thick. Fry the crust for 1 minute in hot olive oil in a pan. Turn over and fry for a further minute. Put the saddle of veal slices on the oiled rack in the oven for about 45 minutes until cooked.

For the spring onions, clean the spring onions, remove the green bits. Wash the rest, cut into pieces and fry in butter in a pan. Dust with icing sugar, caramelise lightly and deglaze using the stock. Simmer until all the liquid has eva-porated. Add salt and pepper.

Serve the saddle of veal with the caramelised spring onions.

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