Veal fillet with salsa and boat potatoes

This delicious dish is well suited for a hot summer evening. If you want more vegetables than those in the salsa, it goes well with grilled corn on the cob.

The boat potatoes:

Drizzle a little olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper and possibly. other spices you fancy, e.g. peppers, drizzle over a little more oil, mix well and put them in the oven on full blast. When they start to get a little color, turn them down to 200 degrees and let them fry until they are crispy on the outside and soft on the inside.

Salsaen:

1.25 dl olive oil

3 tablespoons lemon vinegar

1 handful of coriander, finely chopped

1 handful of parsley leaves, finely chopped

1/2 leek, finely chopped

5 cloves garlic, finely chopped

1 chili, finely chopped

1/2 red pepper into small cubes

2 tbsp capers

1/4 teaspoon freshly ground pepper

1/2 ts salt

Mix everything and leave it at room temperature until it is to be used.

Veal fillet:

The veal fillet should have been at room temperature for approx. 30 minutes before grilling. Leave it in the pre-purchased rub before grilling, and it will be extra good. Brown the fillet well on all sides of the grill, before placing it on the upper shelf and leaving it there until it is done cooking. Feel free to insert a roasting thermometer, so you are more confident in the result. The fillet is red when it has a core temperature of 52 degrees and pink when the roasting thermometer shows 55 degrees. Let the fillet rest for approx. 15-20 minutes before cutting and serving.

 

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