Veal Tonnato - Miele DGC 6000 XL Cookbook

Ingredients
600 g veal
750 ml water
150 ml white wine
2 bay leaves
10 black peppercorns
1/2 tsp salt
2 carrots
1 onion
For the sauce:
1 tin tuna
1 tbsp oil
2 medium egg yolks
2 tbsp capers
1 tbsp lemon juice
100 ml oil
Salt and pepper
Capers
Lemon slices
>> Tip:
Capers are the buds of the caper
tree, which is indigenous to the
Mediterranean region. The buds
are dried and soaked in brine. The
smaller the caper, the fi ner the
taste.
150 Soups and starters

Veal tonnato

Serves 6
1
Place the veal, water, white
wine, bay leaves, pepper-
corns and salt in a solid cooking
container.
2
Peel the carrots and chop
into chunks. Peel and halve
the onion, add to the meat with
the carrots and cook (see below
for settings).
3
Drain the tuna and purée
with 1 tbsp oil, the egg yolk
and capers. Add the lemon juice
and stir 100 ml oil in drop by
drop until the sauce has the
same consistency as mayonnaise.
Season with salt and pepper.
4
Carve the cooked meat in
thin slices across the grain
and place on a serving dish. Pour
the sauce over it and garnish
with capers and lemon slices.
5
Serve with fresh white bread.
Settings: Step 2
Function: Steam cooking
Temperature: 90°C
Duration: 120-160 minutes