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Roast fillet of veal with goats' cheese ravioli spaghetti of vegetables and watercress purée – by Conrad Gallagher

11 September 2006


(serves four)

For the watercress purée 30g watercress leaves
30g butter
Salt and pepper

For the remainder 4 veal fillets
Salt and freshly ground black pepper
4tbs olive oil
50g butter
Spinach sautéd
Leeks, carrot and celeriac, cut into long spaghetti strips and sautéd
4 home-made ravioli stuffed with goats' cheese and herbs, blanched


To make the watercress purée sauté watercress until tender add enough cream to cover. Process until smooth and then pass through a fine sieve and return to a clean saucepan. Add some more cream and then reduce slightly and season lightly. It should be the consistency of thick soup.

Preheat oven to 200ºC. Season veal then sear in oil until well browned. Add the butter and roast for 5-10 minutes. Place in the centre of a plate and garnish with sautéd spinach and spaghetti of vegetables and cooked ravioli. Garnish with watercress purée onion marmalade saffron and onion mash and jus.

Conrad Gallagher

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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