Veal in Marsala with morels recipe
Rose veal is responsibly and ethically produced so is good choice when buying. Veal fillet is baked here with a rich morel and Marsala sauce for a smart Sunday lunch or dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Butcher's twine
- Fine-mesh sieve
- Kitchen scale
- Kettle
- Saute pan
- Chef's knife
- Cutting board
- Carving knife
- Carving fork
- Mixing bowl
- Whisk
- Spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
- Stove
- Pot
- Saucepan
- Colander
- Tongs
Ingredients
- 25g dried morel mushrooms
- 1 bulb garlic broken into cloves
- 700g rose veal fillet trimmed
- 50g butter chilled
- sunflower oil
- 100ml Marsala
- ½ lemon juiced
- chopped to make 1½ tbsp tarragon
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