Veal Fillet En Papillote with Green Papaya Salad
- For the meat
- 4 centimeters fresh Galangal
- 2 garlic cloves
- 4 centimeters fresh ginger
- 2 red chili peppers
- 2 sprigs Lemongrass
- 5 Lime leaves
- 800 grams Veal fillet (ready to cook)
- freshly ground peppers
- 1 Tbsp butter
- 8 sprigs cilantro
Preheat the oven to 100°C (approximately 200°F).
Peel the galangal, garlic and ginger and cut into thin slices. Rinse the chilies, cut in half lengthwise and remove seeds. Trim the lemongrass, remove the outer layers and cut the thicker end into thin rings. Rinse the lime leaves, pat dry and cut into strips.
Rinse the meat, pat dry, trim and cut into 4 equal pieces. Season with salt and pepper and sear in a hot pan with oil.
Spread the galangal, ginger, garlic, lemongrass, chilies and lime leaves on pieces of parchment paper, place a piece of veal on each and cover with small pieces of butter and some cilantro. Close the paper packet and place in the preheated oven. Cook for about 1- 1 1/2 hours.
Meanwhile for the papaya salad, peel the papaya, cut in half, remove seeds and cut into long, thin strips using a vegetable peeler. Rinse and trim the scallions and cut into thin rings. Peel the garlic, rinse the chile, cut in half, remove seeds and finely chop along with the garlic. Rinse the cilantro, shake dry and pluck off the leaves. Toast the nuts in a hot pan with oil until golden brown, remove, allow to cool and chop.
For the vinaigrette, mix the lime juice with the fish sauce and sugar. Toss everything together and season with a little salt if needed.
Remove the meat from the oven, let rest briefly, unwrap and keep warm. Boil the remaining juices from the packets in a saucepan to reduce slightly. Cut the meat into slices and arrange on plates with the herbs and spices. Serve alongside the salad and drizzle with the reduced sauce.