Serves
6 to 8 people
Italy
900 g veal fillet joint
MARINADE INGREDIENTS:
1 bottle dry white wine (less one
glass, to be set aside)
1 onion, peeled and sliced
1 carrot, scraped and sliced
4 cloves
3 bay leaves, chopped
Sea salt and freshly milled black
pepper
600 ml pint veal or chicken stock
FOR THE SAUCE:
300 ml thick mayonnaise (made with
lemon juice and olive oil)
150 g canned tuna fish in olive oil,
drained and finely flaked
Sea salt and freshly milled black
pepper
2 small handfuls capers, rinsed, dried
and finely chopped
The reserved glass of wine
To garnish : black olives, capers,
gherkins, slices of lemon and chopped parsley and shavings of fennel
Trim
the joint, removing any gristle and truss neatly with cook’s string to
help it keep its shape while it cooks. (Alternatively you can tie it in a
muslin cloth after putting the meat in the marinade overnight). Lay the
joint of veal in a deep bowl.
Mix
all the marinade ingredients together and pour this over the meat. Leave
to stand overnight.
Next day, drain the meat from the marinade, and then lay it in a deep saucepan – (wrap tightly in muslin at this point if the meat is not trussed).
Pour the marinade and the stock over the meat and boil it slowly for about 1 1/2 hours or until the meat it completely cooked through. Leave the meat to cool in the marinade.
Take the meat out of the cold marinade and remove the trussing string (or the muslin wrap if used).
Slice thinly on to a large, flat platter.
Mix the mayonnaise with the other ingredients for the sauce - including the reserved glass of white wine - and then coat the sliced meat completely with the sauce.
Garnish the platter with a thinly sliced fennel salad and lemon slices, gherkins, olives etc and then serve at once, or chill until required but don’t serve too cold.