🍽️ Veal Cups with Tuna Dip

Name: Veal Cups with Tuna Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Carrot; 0.5 Stalk Leek; 125 ml dry white wine; 500 ml vegetable stock; 1 Bay leaf; 1 tsp Peppercorns; Salt; 500 g Veal Knuckle; 2 Eggs; 150 g Tuna can (in its own juice); 3 Anchovy fillets; 2 tbsp Mayonnaise; 1 tbsp Lemon juice; 3 tbsp Olive oil; Pepper (from the mill); 150 g freshly grated Parmesan; Seed oil (for the small bowls); Garden cress (for garnish)

685 kcal · 30 min · 4 servings

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Ingredients

1 Carrot
0.5 Stalk Leek
125 ml dry white wine
500 ml vegetable stock
1 Bay leaf
1 tsp Peppercorns
Salt
500 g Veal Knuckle
2 Eggs
150 g Tuna can (in its own juice)
3 Anchovy fillets
2 tbsp Mayonnaise
1 tbsp Lemon juice
3 tbsp Olive oil
Pepper (from the mill)
150 g freshly grated Parmesan
Seed oil (for the small bowls)
Garden cress (for garnish)

Instructions

1. Peel the carrot and clean the leek. Wash the vegetables thoroughly. Chop everything into small pieces. Put the vegetables into a pot. Add about 500 milliliters of water and the white wine. Pour in the vegetable stock. Add the bay leaf and peppercorns. Bring the liquid to a boil. Season the broth with salt. Wash the veal and pat it dry. Place the meat into the broth. Make sure the meat is completely covered. Add more stock if necessary. Cover the pot. Let the meat simmer on low heat for about 90 minutes. Let the meat cool down in the broth.
2. Boil the eggs for 10 minutes until hard-boiled. Shock them under cold water. Peel the eggs. Cut the eggs in half. Carefully remove the yolks. Use the whites for another purpose. Put the yolks into a blender. Add the tuna. Add the anchovy fillets. Add the mayonnaise. Puree the ingredients in the blender. Do not puree them too finely. Stir in the lemon juice. Stir in the olive oil. Add a little meat broth. Stir until the sauce is creamy. Season the tuna sauce with salt and pepper.
3. Take a non-stick, hot pan. Sprinkle a small amount of Parmesan into the pan. Let the cheese melt for 2 to 3 minutes. Remove the pan from the heat. Move the cheese disc with a spatula. Quickly place the disc over an oiled, inverted small bowl. Shape it into a cup. Repeat this for all 8 cups. Let the cups cool down. Carefully remove them from the bowls.
4. Take the cooled veal out of the broth. Pat it dry. Slice the meat into thin slices. Slice against the grain. Take the tuna sauce. Fill the Parmesan cups with the sauce. Place the meat slices into the cups. Garnish with cress. Serve the appetizers.

Nutrition per serving

kcal: 685
Protein: 53 g · Fett/Fat: 38 g · Carbs: 8 g