Summary

Ingredients

• 600 g veal (veal nut)
• 750 ml white wine, dry
• 1 stick celery
• 1 carrot (s)
• 1 onion (s)
• 1 bay leaf
• 2 clove (s)
• 1 teaspoon salt

For the sauce:

• 0.5 ½ lemon (s), juice from it
• some broth from the veal
• 2 tablespoon white wine vinegar
• 1 can (s) tuna, in its own juice, 50 g each
• 3 anchovy fillet (s), pickled
• 2 egg yolks
• 200 ml olive oil
• 2 tablespoon capers
• Salt and pepper, from the mill

For decoration:

• 1 tablespoon capers
• 1 ½ lemon (s), untreated

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Instructions

1. Put the veal nut in a saucepan and pour the white wine over it. Roughly chop the celery stalk, carrot and onion, add to the marinade along with the bay leaf and cloves. Cover and leave the meat to stand for 24 hours, turning a few times.
2. Now pour in enough water to just cover the meat, bring everything to a boil and add 1 teaspoon of salt. Let simmer for about 1 hour in an open saucepan over low heat. Let cool in the stock.
3. Drain the tuna for the sauce. Rinse the anchovy fillets, dry them with kitchen paper and cut them into small pieces.
4. Put the tuna, anchovies, egg yolks, capers, lemon juice and white wine vinegar in a blender and puree them finely, stir in a few tablespoons of the veal stock and gradually pour in the olive oil. Stir into a creamy sauce. Season to taste with salt and pepper.
5. Cut the veal into thin slices and arrange on a platter. Cover evenly with the tuna sauce, cover, chill and let steep for 3 - 4 hours.
6. Before serving, cut the lemons into thin slices, garnish the veal with them and
7. Scatter 1 tablespoon capers on top.