Saltimbocca of veal with avocado dip

Name: Saltimbocca of veal with avocado dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 ripe avocados; 1 chili pepper; 1 bunch/pot of coriander; 4 TABLESPOONS Fresh cream; 3 Limes; 7-10 Tbsp salt, pepper; 4 discs loin of veal (veal fillet; à approx. 180 g); 8 Sage leaves; 8 discs Bacon; 2 Peaches; 2-3 TABLESPOONS Sugar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 ripe avocados
1 chili pepper
1 bunch/pot of coriander
4 TABLESPOONS Fresh cream
3 Limes
7-10 Tbsp salt, pepper
4 discs loin of veal (veal fillet; à approx. 180 g)
8 Sage leaves
8 discs Bacon
2 Peaches
2-3 TABLESPOONS Sugar

Directions

1
For the dip, cut the avocados in half, remove the stone and use a spoon to remove the flesh from the skin. Crush the avocados finely with a fork or pass through a fine sieve. Finely chop the chilli pepper with the seeds.
2
Wash coriander, shake dry, pluck off leaves and chop very finely. Stir into the avocado cream together with the chilli and crème fraîche. Squeeze the limes and stir in the juice. Season with salt and pepper.
3
Cover the saddle of veal with sage and wrap in the bacon. Place on the hot grill and grill for about 4 minutes on each side for a medium (pink) grilled saddle of veal. Cut the peaches in half and remove the seeds.
4
Press the slices into the sugar and place on the grill. (Attention! Don't be surprised, heavy smoke!) Grill the peaches until the sugar is caramelised. Turn the peaches and grill them again for about 3 minutes from the other side.
5
Serve the saddle of veal with avocado dip and peaches. You can also serve the dish well with 1⁄2 lemon.