Vitello tonnato


1 can tuna in oil

1 pk mayonnaise

1/3 part glass capers

The juice of half a lemon

1 tbsp dijon mustard

Everything is run to a smooth mass with a hand mixer. Season with salt and pepper and set aside to serve cold.

The calf

1 calvefilet, ca. 800 g

2 tbsp oil

2 tablespoons butter

1 finely chopped onion

2 carrots in small cubes

2 stalks celery stalks

2 cloves finely chopped garlic

4 dl white wine

1 handful of chopped parsley

3 bay leaves

1 name basilikum



Grease the veal fillet with olive oil, salt and pepper. Brown the veal fillet on all sides on a grill or in a grill pan.

Fry onions, carrots, celery sticks and garlic in oil and butter. Add white wine, parsley, bay leaves, basil, salt and pepper.

Add the meat, pour in water until it covers, put in a thermometer and let it simmer until the thermometer shows 54 degrees.

Let the meat rest for a few minutes, before cutting into thin slices.

The calf is placed on a platter or plate, with the tonnato over. Serve with capers and some herbs. Here I have served the dish as a main course, with boat potatoes.

I boil the power to about 1/4 and freeze to use for soup or sauce later.