Veal Fillet with Sherry Sauce and Almonds, Bacon Beans and Patties

Boil the potato with the skin on and allow to cool. Then cut in half. Heat the fleur de sel and olive oil in a pan and fry the potatoes well with the cut side down, turn.

Cook the beans in salted water until they are firm to the bite. Then rinse with cold water and refrigerate. Fry the bacon and add the beans until the desired heat is reached.

Toast the almonds in a pan without fat. Then set aside. Season the meat with salt and pepper. Fry both sides in margarine or oil. Set the oven to 120 degrees and cook on top and bottom heat for 20-30 minutes. You can also check the cooking status with a thermometer.

Deglaze the roast with acetobalsamic vinegar and sherry and reduce briefly. Add half of the almonds and mix in the cream. Season to taste with salt, pepper and honey.

At the end, arrange everything together on the plate and sprinkle the remaining almonds over the dish.