Veal nut (1.2 - 1.5 kg)
salt
approx. 500 ml white wine (dry)
2 bay leaves
3 carrots
2 onions
2 bulbs of fresh garlic
1 large bunch of parsley
1 teaspoon black peppercorns
Tonnato sauce:
2 tins of tuna in oil (approx. 150 - 200 g each, drained)
4 - 6 tbsp capers
120 - 150 ml olive oil (high quality)
zest of 1 lemon
Juice of 1 - 2 lemons
2 - 4 tbsp veal stock or some of the cooking stock
salt
Garnish & finish:
4 - 6 tbsp capers (for frying)
6 - 8 caper apples
1 - 2 lemons (for fine slices)
some lemon zest
Olive oil for finishing
Preparation
Lightly salt the veal all over. Heat the Monolith grill to direct heat (approx. 250 °C). Grill the meat on all sides (preferably on a cast iron grill) until an aromatic crust forms.
Pour some white wine into the Dutch oven. Roughly chop the vegetables and add everything to the pot together with the veal.
Cook gently over an indirect heat (approx. 120 - 140 °C) in a closed grill until the meat is tender (core temperature approx. 55 - 58 °C).
Then leave to cool in the stock - this ensures maximum juiciness.
For the tonnato, remove some of the liquid from the stock and emulsify the remaining ingredients with a hand blender to make a creamy, smooth sauce. Season to taste with salt.
Cut the completely cooled veal into thin slices using a Berkel slicer, for example. Arrange the slices of meat in a fan shape on a generous layer of tonnato sauce on a plate.
Garnish with deep-fried capers (for crunch), sliced caper apples, thin slices of lemon and lemon zest. Finish with a good drizzle of olive oil.
