- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
- 1 kg veal fillets
- small handful capers, to garnish
For the dressing:
- 2 medium egg yolks
- juice of 3 lemons
- 15 capers
- 1 shallot, finely chopped
- 200 g tinned tuna, in oil
- 200 ml peanut oil
- 200 ml olive oil
- black pepper
1. Trim any excess fat from the fillet of veal, then wrap it tightly in cling film and tie a knot at each end.
2. Fill a large saucepan with water and heat it to 60°C, and then poach the veal fillet for 1 hour until cooked through, depending on the size of the fillet.
3. Once the veal is poached remove the fillet and plunge it into ice-cold water to stop the cooking process.
4. Place the egg yolks in a food processor and whilst the processor is running add the lemon juice, capers and shallots then allow it to process for 1 minute.
5. Remove the oil from the tuna then add the tuna to the food processor and continue to process for a further 2 minutes.
6. Add the peanut oil followed by the olive oil. If the dressing becomes too thick, thin it out with a little hot water.
7. Pass the mixture through a fine sieve and season.
8. Remove the cling film from the veal and slice it thinly.
9. Spoon a ring of the sauce onto a serving plate and fan the veal over the top. Garnish with a scattering of capers.
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