Roast Fillet of Veal with Dublin Bay Prawns

Name: Roast Fillet of Veal with Dublin Bay Prawns
Yield: Serves 4
Ingredients: 1 clove garlic, crushed; 1 shallot, roughly chopped; 25 ml/1 fl oz oil; 15 g/½ oz butter; 120 ml/4 fl oz veal stock; 300 ml/½ pint double cream; 85 ml/3 fl oz dry vermouth; 300 ml/½ pint fish stock; 50 g/2 oz caul fat; 32 Dublin Bay prawns (weighing about 1 kg/2-2¼ lb); 1 X 900 g/2 lb fillet of veal; A few flat parsley leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1 X 900 g/2 lb fillet of veal
50 g/2

Starter
Main course
Gluten-free

Method

Preheat the oven to 220°C/425°F/Gas Mark 7.

Trim the fillet of veal, removing any sinews and fat, then wrap the fillet in the caul fat, which will help to keep it moist as it cooks. Remove the heads from the Dublin Bay prawns and roughly chop them up – these wi