User Manual

Starters and side dishes 19
VEAL JOINT:
CHILLING TIME: 4-6 HOURS
500 g fillet of veal
Salt
Pepper
1 tbsp vegetable oil
1 sprig thyme
1 bay leaf
1,5 l water
1 l white wine
SAUCE:
100 g tuna in oil
3 anchovy fillets in oil
2 egg yolks
50 ml sherry vinegar
140 ml vegetable oil
20 g capers
IN ADDITION:
Kitchen towel
Tin foil
Per serving
576 kcal, 0 g carbs, 48 g fat,
37 g protein
PREPARATION
1. Rinse the meat briefly in cold water and pat dry with
kitchen towel. Then season with salt and pepper on all
sides.
2. Heat 1 tbsp oil and the herbs in a pan for
approx. 1½ minutes at setting 8. When the oil is hot
enough, sear the meat on all sides for approx. ½ minute
for approx. 2 minutes in total.
3. Add the water and white wine and bring to the boil at
setting 8. As soon as the liquid has come to the boil, turn
down to setting 4 or lower, cover and simmer for a
another 25 minutes. Turn the meat half-way through the
time.
4. Then remove the meat and wrap in tin foil. Leave to
rest for 5 minutes and then chill in the refrigerator for
4-6 hours.
5. For the sauce purée the tuna, anchovies, egg yolk and
vinegar in a bowl. Continue stirring, gradually adding the
oil until a thick, creamy sauce is produced.
6. Cut the chilled meat into thin slices. Cover with the
sauce, garnish with capers and serve.