Veal Saltimbocca Recipe - Great British Chefs

Ingredients

• 800g of rose veal rump
• 8 slices of prosciutto
• 8 sage leaves
• olive oil
• butter
• 100g of rose veal trimmings
• 150ml of red wine
• cornflour, to thicken
• 750g of new potatoes, cut in half
• 2 tbsp of mayonnaise
• 1 tbsp of crème fraîche
• 1 tsp Dijon mustard
• salt
• black pepper
• 2 lemons, juice and zest
• 100g of caster sugar
• 100g of white wine
• 200g of water
• 1 sprig of thyme
• 10g of Sosa vegetable gel, per 100ml liquid
• 16 sage leaves
• 4 tbsp of vegetable oil
• chives, chopped
• olive oil, preferably Arbequina