Saddle of Veal with Almond Gremolata and Plucked Croutons

For the saddle of veal roasted pink, salt and pepper the saddle of veal. Sear and roast in the oven at 150 degrees for 20 minutes.

For the almond gremolata (parsley almond sauce), lightly roast the almonds until golden brown. Cut the parsley without stems into fine strips. Peel and finely chop the garlic. Mix all ingredients and season with salt, pepper, sugar and olive oil.

For the pluck croutons, cut away the crust from the ciabatta and pluck off large pieces. Place on a baking sheet, sprinkle with salt and drizzle with olive oil. Bake at 160 degrees convection for 20 to 30 minutes.

Slice the lukewarm veal roast wafer-thin and season with salt and ground pepper. Generously spread the gremolata over it and sprinkle with the plucked croutons.

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