Cheong Liew

Loin of Veal with Baccala

Preparation info
    • Difficulty

      Easy

Appears in
Cheong Liew: Inside My Food
Cheong Liew

By David Sly and Cheong Liew

Published 2025

  • About

This extravagant union of meat and seafood is built on Italian inspiration – but Cheong introduces a significant twist with Asian spices and rich tropical fruit notes.

Method

Gently seal 150 g veal loin, seasoned with salt and lime zest, in a pan with a little olive oil, until skin is browned, and then bake in 160°C oven for 20 minutes.

Prepare the sauce by chopping 180

Photos