Veal Fillet in Coppa Coat

Season the veal fillet with pepper, rub with mustard and wrap with coppa. Fix the coppa with spagat at intervals of about 2 cm. Preheat the stove to 80 °C and heat a plate and dishes as well. Sear the fillet in olive oil over medium heat for about 6 minutes on all sides.

Transfer to the preheated plate and cook in the center of the oven for 60 minutes.

For the salad dressing, chop the kitchen herbs. Rinse the lemon while it is still warm. Peel with a zester knife. Mix herbs, lemon zest, 2 tsp juice and oil. Season to taste with salt and freshly ground pepper.

Cut the dwarf lettuce in half and sauté in olive oil for about 1 minute on both sides. Season with a little salt and pepper. Cut the meat into tranches. Serve with Zwergli leaf lettuce and salad dressing.

Tip: The meat can be kept warm at 60 degrees for up to half an hour.

Serve with small fried potatoes or long-grain rice.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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