Italian poached veal with tuna / salmon sauce in the weekend
Simmer the following for 5 or 10 minutes: ½ litre chicken stock ½ onion ½ celery stalk ½ carrot Small sprig of rosemary 1 bay leaves Small bunch of parsley 2 anchovy fillets 100 ml white wine A tablespoon of juniper berries 1 clove A few shakes of black pepper Poach ½ kg of white veal fillet for 12 to 15 minutes and chill in the freezer
Tuna sauce Blend in a food processor 1.5 cups of olive oil 3 egg yokes 50 to 100 gm of seared tuna / red salmon or canned tuna / red salmon 2 or 3 dashes of light soy sauce A squeeze of anchovy paste (optional) 6 to 24 cappers (optional) A little garlic juice to taste (optional)
When finished hand mix in up to 75 ml of the cold veal stock
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Serve on individual plates with the following: Finely slice chilled veal A couple of spoons of the sauce A handful of lettuce Shaved parmigiano reggiano or other cheese A tablespoon of chopped parsley A wedge of lemon
