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Fillet of veal in salt crust with herb sauce

Fillet of veal in salt crust with herb sauce

A fine cut of meat wrapped in a salt crust and a fragrant sauce

Fillet of veal


For 4 persons:

  • 800 g veal fillet in one piece
  • garlic
  • sprigs of rosemary
  • 500 g Cervia salt
  • 500 g flour
  • 2 eggs
  • 4 auburn tomatoes
  • ½ glass of dry white wine
  • extra virgin olive oil
  • salt
  • pepper
  • rosemary
  • sage
  • thyme
  • marjoram


Prepare a dough with the flour, eggs and coarse salt, flatten a large part of it with a rolling pin and spread the fillet, rosemary and 3 cloves of unpeeled garlic on it.
Cover with the remaining dough, shape and place the baking tray in the preheated oven at 180° for 25-30 minutes.

Blanch the tomatoes in water for a few seconds, peel and dice them, removing the seeds.
Chop the aromatic herbs.

Heat 2-3 tablespoons of oil in a saucepan with the herbs and 2 cloves of unpeeled garlic.
Fry over a low heat for 2-3 minutes. Pour in ½ glass of dry white wine and let it evaporate a little. Add the tomatoes and continue cooking for a further 2 minutes, season with salt and pepper.

Break off the salt crust and cut the fillet. Remove any coarse salt residue.
Cut the fillet into slices about 2 cm thick and serve with the hot herb sauce.

The meat remains very tender and the sauce is fragrant.


Recipe published in Le ricette del Sale di Cervia published by I.P.S.E.O.A. Cervia
Thanks to the students and teachers of the Cervia "Tonino Guerra" Hotelier Institute

The image is only intended to illustrate the basic ingredient of the recipe.

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