Saddle of Veal with Caper Raisin Salad Sauce

Season the meat with salt and pepper, put it in a vacuum bag and add the brown butter. Peel the garlic clove, cut it into slices and add it with the thyme. Vacuum seal the meat (*).

In a saucepan, heat enough water to about 90 °C, pour in the vacuumed saddle of veal and simmer at this mild temperature for about fifty minutes.

Salad dressing: Stir the garlic with the vinegar and the clear soup, season with salt, pepper and sugar. Gradually add the olive oil. Stir in pumpkin pomegranate seeds, raisins, cubes and capers. Let sit for a bit.

Cut the poached saddle of veal lukewarm into narrow slices and arrange on plates. Place the spinach next to it and spread the salad dressing evenly over it. Serve sprinkled with the toasted pine nuts.

(*) If you don’t have a vacuum stove at home, you can also cook the veal saddle in the oven: preheat the stove to 100 degrees. Sear the unseasoned saddle of veal in 1 to 2 tablespoons of oil on all sides and cook on the spot on an oven rack on the middle shelf of the stove for about 1 and a quarter hours until pink.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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