Fillet Of Veal With Avocado
|Clarified butter||1 Tablespoon|
|Veal fillet||1 Pound|
|Freshly ground white pepper||1 Pinch|
|Shredded blanched almonds||1 Tablespoon|
|Gorgonzola cheese||1 1⁄2 Ounce|
|Whipping cream||2 Tablespoon|
|Head of lettuce||1⁄2|
|Lemon juice||1 Tablespoon|
Heat the butter in a pan.
Braise the veal fillet in the butter over medium heat about 15 minutes.
Turn it frequently.
Remove the veal from the pan, season and set aside.
Toast the almonds in the remaining butter until golden brown and remove from the pan.
Press the Gorgonzola through a sieve.
Blend in the mayonnaise and cream.
Separate the lettuce leaves, wash and drain well.
Peel the orange, removing the rind and the white skin, and slice thinly.
Peel and halve the avocado, remove the pit and sprinkle with the lemon juice.
Thinly slice the avocado and the veal.
Lay the lettuce leaves on four plates, and arrange the veal, orange and avocado slices on the lettuce.
Pour on the dressing and sprinkle with the almonds.