Remove the external fat and nerves from the meat. Season well with salt and fresh ground pepper. Roll very tight with the aid of cling film then place each roll in a vacuum pouch. Set a water bath at 55°C and cook the veal at 52°C to the core. Cool down in iced water.
Add the tuna, mayo, anchovies and capers to a blender. Start to blend, slowly adding the wine and adjusting the flavour with lemon juice and salt if necessary. Once smooth, place in the fridge for later.
In a pot mix water, vinegar, salt, honey and the herbs and spices. And bring to a boil.
In the meantime, remove the external leaves of the artichokes, halve them and place in acid water. Cook both the baby carrots for a minute and the artichokes for 2 or 3 minutes. Drain them and leave to dry on a kitchen towel. Place in a tight container seasoning with vegetable oil.
Slice the veal, season it with the tuna sauce and finish with the pickles, caper berries and some sprigs of chervil.
Remove the external fat and nerves from the meat. Season well with salt and fresh ground pepper. Roll very tight with the aid of cling film then place each roll in a vacuum pouch. Set a water bath at 55°C and cook the veal at 52°C to the core. Cool down in iced water.
Add the tuna, mayo, anchovies and capers to a blender. Start to blend, slowly adding the wine and adjusting the flavour with lemon juice and salt if necessary. Once smooth, place in the fridge for later.
In a pot mix water, vinegar, salt, honey and the herbs and spices. And bring to a boil.
In the meantime, remove the external leaves of the artichokes, halve them and place in acid water. Cook both the baby carrots for a minute and the artichokes for 2 or 3 minutes. Drain them and leave to dry on a kitchen towel. Place in a tight container seasoning with vegetable oil.
Slice the veal, season it with the tuna sauce and finish with the pickles, caper berries and some sprigs of chervil.
