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
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