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Beef and Pork

Fillet of Veal With Tuna Sauce

Today's recipe is courtesy of Marco Gamba from the Acquarello Restaurant in Munich.

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Ingredients:

800g veal fillet
1 onion
1 carrot
1 leek
4 or 5 celery sticks
2 litres chicken stock
250 ml white wine
2 bay leaves
6 juniper berries
salt and pepper

For the sauce:
2 egg yolks
250 ml sunflower oil
150 g tuna from a tin
50 g capers
10 g anchovies
salt and pepper
Red wine vinegar (7% acid)

For the salad:
1 small head of frisée lettuce
2 bunches of rocket
100 ml house dressing 'Acquarello' (Recipe below)
30 small capers

Method:
Remove the fat and sinews from the veal. Season with salt and pepper and put to one side.
Clean the onion, carrot, celery and leek, and dice coarsely.
Put the stock, wine, bay leaves and juniper berries in a large pan and bring to the boil. Remove from the heat. Place the meat in the stock and let it stand for thirty minutes. Remove and cool on kitchen paper. Wrap in cling film and refrigerate.

Sauce:
Make mayonnaise from the egg yolks and oil. Purée the tuna, capers and anchovies in a mixer, then pass through a sieve. Stir the resulting paste into the mayonnaise. Season to taste with salt, pepper and red wine vinegar.

Salad:
Select the tender heart leaves from the frisée lettuce. Remove the stalks from the rocket. Wash, dry and chop the leaves and mix with the dressing and the capers.

Slice the meat very thinly and arrange around the edge of the plates. Spoon the sauce between the meat and place the salad in the centre.

House dressing 'Acquarello'

375 ml ruby port
375 ml Madeira
250 ml balsamic vinegar
250 ml chicken stock
1 litre olive oil
500 ml sunflower oil
1 teaspoon Dijon mustard
salt and pepper
Red wine vinegar

Pour port and Madeira into a large pan, bring to the boil and simmer on a medium heat until the liquid is reduced by half. Add the balsamic vinegar and chicken stock. Add the olive oil gradually, preferably stirring with a balloon whisk. Add salt, pepper, mustard and red wine vinegar to taste. Pour the salad dressing into sterilised jars with airtight lids and store in the refrigerator. If well-sealed and kept cool, the dressing will keep for several weeks. Once opened, the dressing must be used quickly, so it's a good idea to use several smaller jars.
Bon Appetit !

euromaxx 10.11.2005 a la carte rezept teller