🍽️ Veal Tonnato with Crispy Capers

Name: Veal Tonnato with Crispy Capers
Total time: 30 min
Yield: 4 servings
Ingredients: Veal fillet 600 g; Eggs 1 pc.; Tuna in its own juice 100 g; Anchovy fillets in olive oil 10 g; Oil 10 tbsp; Salt pinch; Pepper, black ground pinch; Butter 1 tbsp; Capers 2 tbsp; Frying oil 500 ml

457 kcal · 30 min · 4 servings

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Ingredients

Veal fillet 600 g
Eggs 1 pc.
Tuna in its own juice 100 g
Anchovy fillets in olive oil 10 g
Oil 10 tbsp
Salt pinch
Pepper, black ground pinch
Butter 1 tbsp
Capers 2 tbsp
Frying oil 500 ml

Instructions

1. Rinse the veal medallions under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Set the meat aside to reach room temperature.
4. Separate one egg: Take the yolk away from the white.
5. Put the yolk, tuna, and anchovies into a tall container.
6. Blend the ingredients finely with a hand blender.
7. Keep the blender running.
8. Slowly drip 8 tablespoons of oil into the mixture.
9. Continue mixing until the cream is thick and creamy.
10. Add a little water to loosen the cream.
11. Season the tuna cream with salt and pepper.
12. Heat 2 tablespoons of oil in a pan on high heat.
13. Salt the veal medallions.
14. Fry the meat in the hot fat on both sides.
15. Fry it for approx. 1 to 2 minutes until golden brown.
16. Reduce the heat to a low setting.
17. Add 1 tablespoon of butter to the pan.
18. Finish cooking the meat on low heat for approx. 3 minutes.
19. Take some fat from the pan with a spoon.
20. Drizzle the fat over the meat repeatedly.
21. Remove the finished fillet pieces from the pan.
22. Wrap the meat in aluminum foil.
23. Let the meat rest for approx. 5 minutes.
24. Drain the capers in a sieve.
25. Thoroughly dry the capers.
26. Heat approx. 50 milliliters of oil in a small pot.
27. Set the heat to medium to high.
28. Fry the dry capers for approx. 2 minutes until crispy.
29. Remove the capers with a slotted spoon.
30. Place the capers on kitchen paper.
31. Let the excess oil drip off.
32. Slice the medallions as desired.
33. Put the tuna cream on the plates.
34. Arrange the veal medallions on the cream.
35. Sprinkle the dish with the crispy capers.
36. Serve the veal tonnato immediately.

Nutrition per serving

kcal: 457
Protein: 33 g · Fett/Fat: 28 g · Carbs: 4 g