Vitello Tonnato Recipe
Ingredients
| Metric | ||
| 675g boned leg of veal, rolled | ||
| Bay Leaf | 1 | |
| Peppercorns | 6 | |
| 1 carrot, peeled and sliced | ||
| 1 onion, peeled and sliced | ||
| Celery stick | 2 , scrubbed | |
| Stock or water | ||
| Tuna fish | 65 Gram | |
| 1 can anchovy fillets, drained | ||
| Olive oil | 150 Milliliter | |
| Egg yolks | 2 | |
| 1 x 15 ml spoon lemon juice | ||
| Ground black pepper | 1 To taste | |
| Capers | ||
| Lemon slices | ||
| Parsley sprigs | ||
| Imperial | ||
| 1 1/2 lb boned leg of veal, rolled | ||
| Bay Leaf | 1 (To garnish:) | |
| Peppercorns | 6 (To garnish:) | |
| 1 carrot, peeled and sliced | ||
| 1 onion, peeled and sliced | ||
| Celery stick | 2 , scrubbed (To garnish:) | |
| Stock or water | ||
| Tuna fish | 2 1/2 Ounce (To garnish:) | |
| 1 can anchovy fillets, drained | ||
| Olive oil | 1/4 Pint (To garnish:) | |
| Egg yolks | 2 (To garnish:) | |
| Lemon juice | 1 Tablespoon (To garnish:) | |
| Ground black pepper | 1 To taste (To garnish:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Place the veal in a saucepan with the bay leaf, peppercorns, vegetables and sufficient stock to cover barely.
Bring to the boil, remove the scum, cover and simmer gently for about 1 hour or until tender.
Drain and cool.
Meanwhile thoroughly mash the tuna fish with 4 anchovy fillets and 1 X 15 ml spoon (1 tablespoon) oil, then add the egg yolks and either press through a sieve or liquidise until very smooth.
Stir in the lemon juice and gradually beat in the remaining oil, a little at a time, until the sauce is smooth and has the consistency of thin cream.
Season to taste.
Slice the veal thinly and arrange in a shallow dish.
Spoon the sauce over to coat completely, cover the dish and chill overnight.
Before serving, garnish with the remaining anchovies, capers, lemon slices and parsley.
Bring to the boil, remove the scum, cover and simmer gently for about 1 hour or until tender.
Drain and cool.
Meanwhile thoroughly mash the tuna fish with 4 anchovy fillets and 1 X 15 ml spoon (1 tablespoon) oil, then add the egg yolks and either press through a sieve or liquidise until very smooth.
Stir in the lemon juice and gradually beat in the remaining oil, a little at a time, until the sauce is smooth and has the consistency of thin cream.
Season to taste.
Slice the veal thinly and arrange in a shallow dish.
Spoon the sauce over to coat completely, cover the dish and chill overnight.
Before serving, garnish with the remaining anchovies, capers, lemon slices and parsley.
Chef
