Hazelnut-crusted veal loin with fennel and potatoes

Ingredients

For 1 serving

• Veal loin150 g
• Hazelnuts15 g
• Mustard1 teaspoon
• Fennel200 g
• Potatoes150 g
• Extra virgin olive oil8 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: nuts, mustard

In season: November – March

Method

1. Preheat the oven to 200 °C (conventional). Remove any damaged outer layers from the fennel and cut it into wedges; peel the potatoes and cut them into 2 cm cubes. Toss them in a roasting tin with most of the oil, the thyme and a pinch of salt.
2. Roast the vegetables at 200 °C for 30 minutes, turning halfway, until tender and golden at the edges.
3. Meanwhile roughly chop the hazelnuts with a knife. Season the veal loin with salt and pepper.
4. When the vegetables have 10 minutes left, heat the remaining oil in a frying pan over high heat and sear the veal for 2 minutes per side, until golden.
5. Brush it with the mustard and press the hazelnuts on top so they stick. Lay it in the tin with the vegetables and roast for 10 minutes, until the crust is toasted and the meat pink in the centre.
6. Rest the meat for 3 minutes, slice it and serve with the fennel and potatoes.