Poached Veal Fillet on Vegetable Strips and Cold Herb Sauce (Salsa Verde)

Chop all herbs, puree with the oil and stock in a blender, season with salt and pepper and acidify with lemon juice and vinegar to taste. Roughly chop the shallot, carrot and celery, fry briefly in melted butter and set aside. Briefly blind fry the veal fillet in it so that the pores are closed, then place on top of the vegetables. Deglaze with white wine and add chicken stock. Add bay leaf and peppercorns and steam for about 5 – 6 minutes, the fillets should still be pink inside. Remove the meat and drain. Keep the resulting sauce, possibly freeze it and use it for another veal dish. Vegetable strips: cut carrots, zucchini and leeks into fine strips, cook vegetables separately in salted water until crisp, drain, marinate lightly in a bowl with vinegar and oil and season with salt and pepper. Spread the marinated vegetable strips on the plates, cut the still warm veal fillet with the slicer into very thin slices, add to the vegetables and drizzle with the cold herb sauce.

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