Recipe: Chef Liraz Krispin – Moral Galilean Kitchen, Abirim
 

Veal fillet in fig sauce (5 servings): 700g of sliced veal fillet; 1 cup of frying oil; Galilean fig – jam made of selected fresh fruit; 1 glass of red wine; 1 thinly sliced onion; salt and ground black pepper; aluminum foil.
 

Heat a frying pan with the oil; spread salt and pepper and fry until lightly brown; transfer to baking dish; keep the frying liquids for the sauce; add the Galilean fig – jam made of selected fresh fruit, wine and onion to the pan; cook on high flame for 5 minutes; pour the sauce on the meat and cover with aluminum foil; heat oven to 200 degrees; place in oven for 5-10 minutes according to the desirable grilling level; transfer to service dish. Recommended for service with mashed potatoes.
 

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