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poached veal with tuna sauce
From Stonesoup
serves 10-12
I’m still a bit wary of poaching things. I hate the thought of all the flavour leaching out into the cooking water. It’s not such a problem here because the sauce is so strongly flavoured. I’ve reduced the poaching liquid down a little and frozen it in anticipation of risotto season.
The beauty is that you have to do this ahead and can even refrigerate the veal in the stock for a few days if need be. The stock does a brilliant job of keeping the meat lovely and moist. Very forgiving if you happen to over cook it – great if you’re a little nervous about cooking large pieces of meat.
If you struggle to find veal, beef fillet or even pork fillets would also work well. Remember to adjust the cooking time.
1.8kg (4lb) piece veal fillet or sirloin, trimmed of any sinew
3 brown onions, roughly chopped
3 carrots, roughly chopped
3 ribs celery, roughly chopped
3 cloves garlic
3 bay leaves
1T black peppercorns
for the tuna sauce
425g (1lb) canned tuna in oil, drained
4 anchovies
2t salted capers, well rinsed
6T lemon juice
2C whole egg mayonnaise
to serve:
few sprigs, flat leaf parsley, leaves picked
lemon cheeks
Place veal and veg in a large pot. Cover with water and bring to a simmer.
Cook at a gentle simmer for about 1 1/2hours or until veal feels tender when poked with a skewer.
Allow to cool in the stock. Refrigerate until needed.
For the sauce, puree tuna, anchovies, capers and lemon juice in a food processor. Add mayo and whizz until well combined. Season but you probably won’t need any salt.
To serve, drain the veal and slice as finely as possible. Layer onto a serving platter with a generous covering of mayo.
Sprinkle over parsley leaves and pop lemon cheeks on the side.
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