Preparation of grilled veal and spring vegetables, Matcha sauce
1. Peel the broad beans, trim the asparagus and green beans. Cook them in hot water.
2. Cut the veal into 4 pieces, season lightly with salt.
3. In a small saucepan, pour all the sauce ingredients and reduce over a low heat for about 5 minutes. In a cup, place 1 tsp of Matcha, add 1 tbsp of hot water and mix.
4. In a frying pan, heat the garlic over a medium heat in a little oil. Sauté the asparagus and green beans, add the morel mushrooms and broad beans. Set aside in a dish.
5. In the same frying pan, add a little oil and cook the veal over a medium heat on each side. Cut into slices of approximately 1 cm thick.
6. Arrange the veal slices, vegetables and coriander on the plate. Drizzle with the Matcha sauce, and add a drop of Matcha. Sprinkle with smoked salt.
Benefits of Matcha:
Against cancer, against cardiovascular diseases, against Alzheimer's.
