Sauté the bell pepper, garlic and shallots in a frying pan with olive oil. Extinguish with clear vegetable soup, add chestnut honey and cover with lid.
Let the liquid in the frying pan reduce, then put the whole thing in baking dish. Whisk with Pernod, tarragon vinegar and parsley. Add a little more flavor with cayenne pepper, pepper and salt and offer as a dip to the roasted saddle of veal.
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Cook – Art with Vincent Klink: Brunch
Our tip: Use high-quality olive oil for a particularly fine taste!
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