Lamb mince pie

Ingredients

• 1 piece of monkfish, 500g, boneless.
• 300 g of ground pork.
• 2 onions.
• 100 grams of bacon.
• Fresh julivert.
• 1/4 liter of white wine.
• 2 tablespoons of chopped asparagus
• Ground nutmeg.
• White pepper, ground.
• salt.
• water.

First, trim and flatten the veal with a knife, then fill it with ground meat. Add chopped onions, parsley, an egg, and a small amount of white wine (of good quality). Roll and tie the meat with bacon, pepper, and a few chopped walnuts. Place the veal in a dish and pour in three tablespoons of water. Brush with smoked bacon (or oil paint) and place in the oven at a high temperature. After 15 minutes, reduce the temperature and brush with the cooking juices every 5 minutes. Cook for approximately 45 to 60 minutes.

Once cooked and rested, cut the osso buco into slices. Pour a small amount of water into the white wine (cook for 5 minutes over high heat). Brush the meat with the cooking juices and serve with a thick apple sauce.