Summary

Ingredients

• 1 kg veal (from the nut)
• 30 g leeks
• 50 g carrot (s)
• 80 g onion (s)
• 50 g celeriac
• 3 tablespoon olive oil
• 0.25 liter ¼ veal stock
• Salt and pepper from the mill

For the sauce:

• 150 g canned tuna
• 2 anchovy fillet (s)
• 2 egg yolks
• 30 g capers
• 2 tablespoon vinegar (white wine vinegar)
• 1 tablespoon lemon juice
• liter ⅛ olive oil
• Salt and pepper from the mill
• some lemon (s) slices
• 1 tablespoon capers

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Instructions

1. Parry the veal nut, i.e. remove the skin and tendons, salt and pepper. Clean or peel the vegetables and cut into large cubes.
2. Heat the oil in a roasting pan. Briefly fry the vegetables and the meat in them. Put the veal nut on top and roast the meat in a preheated oven at 180 ° C for 1.5 hours, pouring over the veal stock and gravy. Take the roast out of the oven, wrap it in aluminum foil and let it cool down. Pass the meat stock through a fine sieve and reduce to about 3 tablespoon.
3. Drain the tuna well and place in the blender with the anchovies and egg yolks. Pour the capers into a colander, wash off the salt. Put the well drained capers together with the vinegar and lemon juice in the blender, puree everything finely. Stir in the cold meat stock, pour in the oil in a thin stream and mix in. Season with salt and pepper.
4. Cut the veal into slices about 4 mm thick. Divide the meat with lemon wedges and capers on plates and pour the tuna sauce over them. Serve the rest of the tuna sauce separately.