Veal with onion and tuna mayonnaise
This is an elegant summer dish - perfect for relaxed entertaining
because it has to be prepared a day in advance. Adding onion to the
veal as it cooks and shallot to the mayonnaise lifts the flavor
enormously.
Preparation time: 30 minutes
Cooking time: 2 hours, plus overnight chilling
Serves 6 to 8
1.2-kg (21/4-lb) joint boneless veal
6 anchovy fillets, chopped
3 onions, finely chopped
2 Tbsp capers, roughly chopped
Salt and black pepper
6 black peppercorns
4 large sprigs parsley
500 ml (18 fl oz) chicken or vegetable
stock
MAYONNAISE
100 g (3.5 oz) canned tuna, drained
6 anchovy fillets
1 shallot, finely chopped
1 Tbsp tomato puree
Juice of 1 lemon
250 ml (9 fl oz) mayonnaise
2 Tbsp fresh chopped flat leaf parsley
Trim the joint and open it out on a
chopping board. Pound the anchovies, one of the chopped onions and
capers together, or process to a chunky paste with a hand blender. Add
a little pepper, then smear the paste over the veal. Roll up the joint,
tie it securely and place in a pan just large enough to hold it.
Press the remaining chopped onions around
the sides of the joint, add the peppercorns and parsley then pour in
the stock, adding just enough to cover the veal.
Bring to the boil, then half cover the
pan and simmer very slowly for 2 hours, until the veal is just tender.
Leave to cool in the stock.
Chill the veal well (if possible, I like
to leave it overnight in the stock in the fridge). Slice to serve.
To make the mayonnaise, whip the tuna, the remaining anchovies and the
shallot with the tomato puree, lemon juice and mayonnaise. Season to
taste - you will probably only need pepper. Stir in the chopped
parsley, then serve spooned over the veal slices.
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