John Myers
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Veal Fillet with Aniseed on Avocado Pineapple Salsa with Avocado Cream and Basil Oil
The perfect veal fillet with aniseed on avocado pineapple salsa with avocado cream and basil oil recipe with a picture and simple step-by-step instructions.
Veal fillet
- 400 g Veal fillet
- Salt
- Oil
Aniseed marinade
- 2 tsp Sherry
- 2 tbsp Soy sauce
- 0,5 tsp Salt
- 2 tbsp Sugar
- 0,5 tsp Anise powder
Avocado cream
- 1 Pc. Ripe avocados
- 1 Pc. Chilli green
- 0,5 Pc. Lemon fruit juice
- 0,5 Pc. Lemon zest
- 2 tbsp Creme fraiche Cheese
- 1 Msp Anise powder
Avocado pineapple salsa
- 1 Pc. Avocado
- 0,5 Pc. Pineapple
- 1 Pc. Chilli green
- 2 Pc. Spring onion
- 2 Pc. Lime zest
- 2 Pc. Lime fruit juice
- 1 tsp Sugar
- Salt
Aniseed marinade
- Mix the ingredients together until the sugar and salt have dissolved.
Veal fillet
- Salt the veal fillet and sear it briefly on all sides, place it on a tray and pour the aniseed marinade over it. Cook in the oven at 180 degrees for 10 minutes, then let it rest for 6 minutes and then finish cooking in the oven for another 4 minutes. Cut into 4 slices.
Avocado cream
- Peel and core the avocado. Core and finely dice the green chilli. Mix all ingredients together, season with salt and fill in a piping bag.
Avocado pineapple salsa
- Finely dice the avocado, pineapple and spring onions. Core and finely dice the green chilli. Mix all ingredients together well.
- Place the avocado and pineapple salsa on plates, place 1 slice of veal fillet on each, garnish with the avocado cream and basil oil.
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