Especially for Mitland Magazine, chef Robin Klerks shares his recipe for vitello tonnato. Taste this delicious appetizer first at Restaurant Vlonders and prepare this Italian classic yourself at home.
Fillet of veal with tuna mayonnaise for 5 people
Calf Mouse
Calf mouse is a portion from the "flat buttock" of the calf. Deliciously roasted pink. Slow cooking in the oven makes it super tender and juicy! Count on this taking several hours. You'll actually need a meat thermometer. A core temperature of 60 degrees is ideal.
Ingredients:
- 750 grams of veal mouse
- 2 tbsp mustard
- pepper, salt
- herbs to taste, e.g. oregano, paprika
- splash of olive oil
- 100 grams butter
Preparation
Dry the meat well, mix mustard with the spices and rub the meat with it. Let it rest covered for half an hour and come to room temperature. Brown butter and oil in a frying pan and fry the meat on all sides over medium heat. Meanwhile, heat the oven to 80 degrees. Spoon some of the cooking fat over the meat and put the pan in the oven. Place in a suitable baking dish if the pan is not suitable. Allow to cook to a core temperature of 60 degrees, this takes several hours. Then remove from the oven. Then wrap the meat in aluminum foil and let rest for half an hour, the heat will draw from the outside in.
Sauce
Ingredients
- 160 gram can of tuna
- 3 tbsp mayonnaise
- 1 tbsp capers
- 3 canned anchovy fillets
- 1 tbsp olive oil
Preparation
Drain the tuna. Puree the tuna, mayonnaise, capers, anchovy fillets and olive oil with the hand blender to a smooth sauce. Season to taste with salt and pepper.
Garnish
Ingredients
- carrots (3 roots)
- green asparagus (4 stalks)
- fresh tuna 100 grams (diced)
- capers
- vegetable chips
- Vene Cress: fresh leafy herb with green leaves and red veins (a slightly sour taste)
Preparation
Cook the carrots and green asparagus al dente and then grill or roast with a blowtorch. Present the flavorful elements with the veal nicely on the sauce.
