Veal Rolls with Avocado Cream
⏱️ Prep: 45 min
Ingredients
| 4 tbsp | 60 ml | olive oil |
| 1 tsp | 5 ml | hot red pepper |
| 2 pinches | ground coriander | |
| 1200 g | veal fillet | |
| — | salt | |
| 2 | avocado, well ripened | |
| 160 g | fresh curd cheese | |
| 2 | garlic cloves | |
| — | black pepper | |
| 2 - 4 tbsp | lime juice | |
| 60 g | arugula | |
| 16 - 24 | pitted green olives | |
| — | wooden skewers |
Instructions
Preparation time: 45 min. Additional information: not including cooling time.
- Mix the olive oil with the hot red pepper and the coriander. Wash and pat dry the veal fillet. Salt it and rub it on all sides with the seasoned olive oil. Sear it in a hot pan on all sides for about 5 min, so that it forms a crust.
- To make the meat more tender, add a little water to the pan and cover it. Let it simmer over low heat for 15–20 min, turning it from time to time and adding water as needed.
- Peel the avocado, removing the pit, and purée its flesh together with the curd cheese. Chop the garlic and add it to the mixture, then season with salt, black pepper and lime juice.
- Cut the fillet into 8–12 thin slices. Spread avocado cream on top of them, place a few arugula leaves and roll them into rolls. Fasten them with a wooden skewer, onto which you spear a drained olive.