- 500GR of veal hat or fish
- 150 gr of acacia honey with blueberry
- 200g of broth
- Coarse salt
- Extra virgin olive oil
- Dry white wine
Put a drizzle of oil in the pan, once hot, brown the veal (fig1), it must be browned on each side for a few minutes, until it changes color (fig.2-3)
fig1 fig 2
Add the white wine to the pan and deglaze, (fig. 4) let it cook until the wine has collected and formed a sauce.
Heat the oven to 180 °, put the veal in a saucepan with the wine sauce, and add the sage, rosemary, salt and the broth, the coarse salt and then bake
After about 15 minutes, start brushing the surface of the roast with blueberry honey, (fig. 5) repeat this operation every 5 minutes, for another 15 minutes, in this way we will create the blueberry glaze for our roast.
After a total of 30 minutes, remove from the oven, cut and serve hot.
If you want to give your roast an even more sweet and sour taste, you can leave it for about 30 minutes to macerate in the cranberry juice, before starting cooking.