Sliced Veal with Grains
ready in 4 h. 35 min.
Cook the barley in simmering salted water for 40-45 minutes until tender.
Heat the oil in a pan and fry the meat on a high heat on all sides. Season with salt and ground black pepper and remove from the pan.
Place the rhubarb, ginger, butter and the peppercorns in the pan and fry for a few minutes, moving constantly. Dust with the icing sugar and deglaze with the wine. Return the meat to the pan, bring to the boil and season with salt.
Drain the barley and mix with the rocket and the lemon juice. Season with salt and ground black pepper and arrange on plates.
Arrange the meat and rhubarb alongside the rocket salad and serve immediately.