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Rose veal tonnato
Fruit and vegetables
2 banana
shallots
, peeled and halved lengthways
1
carrot
, cut in half
1 stick
celery
, trimmed and cut in half
small bunch
thyme
small handful roughly chopped flat leaf
parsley
12 caper
berries
, to garnish
slender
lemon
wedges, to serve
1½ tbsp
lemon juice
Tins, packets and jars
500ml/18fl oz
chicken stock
, made with ½
chicken stock
cube
2 tbsp baby
capers
, drained
198g/7oz can tuna steak in sunflower oil, drained
1 tbsp baby
capers
, drained
2 tsp
Dijon mustard
Cooking ingredients
1
bay leaf
6
peppercorns
1 tsp flaked
sea salt
, plus extra to season
freshly ground
black pepper
½ tsp
caster sugar
¼ tsp flaked
sea salt
, plus extra to season
100ml/3½fl oz
sunflower oil
50ml/2fl oz
olive oil
Dairy, eggs and chilled
2 large free-range
egg yolks
Meat, fish and poultry
600g/1lb 5oz rose
veal
fillet, trimmed
Other
200ml/7fl oz
white wine
, preferably English
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