Vitello Tonnato

Ingredients for 4 servings:

• 1 roast veal (veal nut, approx. 20 cm diameter)
• 200 ml mayonnaise
• 200 ml sour cream
• 2 small cans of tuna
• 1 jar capers
• 2 large gherkins
• 1 sheet of gelatin
• whipped cream
• n. B. Thyme, fresh
• salt and pepper
• e.g. rosemary, fresh
• some water, cold
• some cucumber juice

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

so simple and so delicious

Season the veal knuckle with salt and pepper. Arrange rosemary and thyme on top and wrap the whole thing tightly, first in cling film and then in aluminum foil. Make sure no water can seep through. Place the meat parcel in boiling water and let it simmer with the lid closed for about 25-30 minutes. Turn it over occasionally. Meanwhile, chop the gherkins. Then mix with the mayonnaise, sour cream, tuna, capers, and a little of the gherkin juice. Soak the gelatin in a little cold water for about an hour. Chill the sauce for 1 hour. Then squeeze out the gelatin sheet, mix it vigorously with a little whipped cream, and stir it into the cold sauce. About 1/2 hour before serving, briefly place the cooled meat in the freezer. To serve, cut the frozen meat into very thin slices using a bread slicer, arrange on plates, and pour the sauce over it.