4
Vitello Tonnato 2.0
> 60 minutes
veal eye of round
***
barbecuing
steam
Culinaire Saisonnier
Preparation
For the rub, mix all the ingredients in a bowl. Coat the veal with the rub. Vacuum seal and steam in an oven at 80°C (176°F) with a core thermometer. When the veal eye of round has a core temperature of 50°C (122°F), remove it from the oven and then put it on the BBQ immediately for the beautiful smoky flavour. Let the meat cool down. Cut it into thin slices.
Put the fish stock, Noilly Prat and tuna in a saucepan and bring to the boil. Mix in the gelatine. When it has cooled slightly, mix with the whipped cream, which has been whipped to a yoghurt-like thickness. After that, pass through a fine sieve. Put the mixture into the desired moulds and freeze.
Cut the Marloes onions in half and roast. Meanwhile, drain and deep-fry the capers. For the foam, mix the capers and milk finely in the blender. Sieve the mixture and add the whipping cream. Then put everything in the siphon and add 2 cartridges.
Ingredients:
- 160 g tuna mousse
- 6 sweet and sour Marloes onions
- 32 g caper foam
- 12 g fried capers
- 180 g veal eye of round
For the rub:
- 250 g brown castor sugar
- 7 g garlic powder
- 10 g paprika powder
- 10 g curry powder
- 5 g ground pepper
- 1.5 kg salt
For the tuna mousse:
- 100 g whipping cream
- 4 g gelatine
- dash of Noilly Prat
- 75 g fish stock
- 60 g tuna
For the foam:
- 150 g capers
- 250 g milk
- 100 g whipping cream
- 2 whipped cream cartridges
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