Cold Veal In Tuna Fish Sauce Recipe
Cold Veal In Tuna Fish Sauce has a divine taste. Cold Veal In Tuna Fish Sauce gets its taste from veal mixed with seafood sauce and vegetables. Cold Veal In Tuna Fish Sauce is inspired by many restaurants across world.
Ingredients
| 1 (3-lb.) boneless veal roast, from top round or shoulder, firmly tied | ||
| Carrot | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| Onion | 1 , sliced | |
| Tuna in oil | 1 Can (10oz) (Tuna Fish Sauce:) | |
| 4 flat anchovy fillets | ||
| Capers | 3 Tablespoon (Tuna Fish Sauce:) | |
| Dry white wine | 2 Cup (16 tbs) (Tuna Fish Sauce:) | |
| Tuna Fish Sauce | ||
| Lemon slices | ||
| Capers | 2 Tablespoon (Tuna Fish Sauce:) | |
| Parsely | 1 Tablespoon, chopped (Tuna Fish Sauce:) | |
| Lemon juice | 1 (Tuna Fish Sauce:) | |
| Olive oil | 3/4 Cup (16 tbs) (Tuna Fish Sauce:) | |
| Mayonnaise | 1 Cup (16 tbs) (Tuna Fish Sauce:) | |
Directions
Trim fat from veal.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add veal, carrot, celery, onion and wine.
Cover pan and reduce heat.
Simmer 2 to 2-1/2 hours or until meat is tender.
Place meat and broth in a large bowl.
Cover and refrigerate 3 to 4 hours.
Prepare Tuna Fish Sauce.
Cut cold veal into thin slices.
Smear bottom of a large platter with Tuna Fish Sauce.
Arrange veal slices, slightly overlapping, on top of sauce.
Cover veal with remaining sauce.
Cover platter and refrigerate overnight.
When ready to serve, garnish with lemon slices, capers and parsley.
Tuna Fish Sauce: Put tuna fish, anchovies, capers, lemon juice and oil in a blender or food processor.
Process to a fine paste.
If sauce is too thick, add a few tablespoons veal broth.
Combine tuna fish mixture and mayonnaise in a small bowl; mix well.
Refrigerate until ready to use.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add veal, carrot, celery, onion and wine.
Cover pan and reduce heat.
Simmer 2 to 2-1/2 hours or until meat is tender.
Place meat and broth in a large bowl.
Cover and refrigerate 3 to 4 hours.
Prepare Tuna Fish Sauce.
Cut cold veal into thin slices.
Smear bottom of a large platter with Tuna Fish Sauce.
Arrange veal slices, slightly overlapping, on top of sauce.
Cover veal with remaining sauce.
Cover platter and refrigerate overnight.
When ready to serve, garnish with lemon slices, capers and parsley.
Tuna Fish Sauce: Put tuna fish, anchovies, capers, lemon juice and oil in a blender or food processor.
Process to a fine paste.
If sauce is too thick, add a few tablespoons veal broth.
Combine tuna fish mixture and mayonnaise in a small bowl; mix well.
Refrigerate until ready to use.
Chef
