Vitello tonnato is a wonderful Italian dish that is usually served at lunch, as an appetizer or as a small treat in the evening.
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.
1 calvefilet, ca. 800 g
2 tbsp oil
2 tablespoons butter
1 finely chopped onion
2 carrots in small cubes
2 stalks celery stalks
4 dl white wine
2 cloves finely chopped garlic
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.
Place the veal on a platter or plate, with the tonnato above or below. 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.
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