4
Veal eye of round with smoked mackerel
Ingredients:
- 1 piece of eye of round
- 2 litres veal stock
- approx. 200 grams carrots, celery, onion cubes
- thyme sprig rosemary sprig, bay leaf
- 1 tablespoon fennel or anise seeds
- salt and pepper
For the sauce:
- 100 grams smoked mackerel fillet (without skin/ bones)
- 150 grams mayonnaise
- 100 grams mascarpone
- ½ dl caper juice
For the garnish:
- micro greens, or lamb's lettuce and rocket
- 1 spring onion, finely sliced
- 10 apple caper halves
- pomegranate seeds
- chopped chives
> 60 minutes
eye of round
**
boiling
Preparation
Allow the veal to reach room temperature over about an hour. Put the stock in a pan with the carrots, celery, onion, herbs and fennel seeds, and allow to simmer for 15 minutes.
Mix and blend the ingredients for the sauce in a cup with a hand blender, and season to taste.
Place the sliced veal in the stock so that it is completely submerged and cook at around 90°C (194°F) for about 45 minutes to an hour (depending on thickness and temperature, core temperature of about 56°C (133°F). Remove from the stock and allow to rest in aluminium foil for about 10 minutes.
Cut the meat into thin slices along the grain and divide between the plates. Place a border of micro greens around the edge of the meat, and garnish it with the spring onion, pomegranate and capers; sprinkle some chopped chives over the meat, and season with salt and pepper, and finally spoon the sauce around the dish.
Enjoy!
This recipe is made with Peter's Farm Rosé Better Life Veal.