Calf Vitello Tonnato Style

Ingredients for Calf Vitello Tonnato Style

Instructions for Calf Vitello Tonnato Style

To prepare the Calf Vitello Tonnato Style recipe, please follow these instructions:

Cut celery and apple into smaller pieces. Bring them to a pan with a pair of teaspoon calves and steam them under a tight lid. Grinder, purer or blend into a rough compote. Cool off. Blanches mustard seeds.

Make a mayonnaise of rapeseed oil, egg yolks and apple vinegar as above. Blend with cucumbers, anchovies and dijonsennep. Season with apple vinegar. Turn with the apple-celery compote and mustard seeds. Season with salt and pepper.

Cut the earthquakes into thin slices, turn them with rapeseed oil, take advantage of a layer in a pan and sprinkle them so crisp and tender in the oven at high heat. Chop the hazelnuts roughly. Shake them golden in the oven or on a pan. Season with fine salt.

Cut the meat into thin slices, spread the slices into a layer of a large dish. Wrap the slices with a little of the cloud. Let the cloud penetrate the flesh. Then spread a thin layer of celery maizeonnaise. Cover the dish with household film, let it cool for a couple of hours, but finally no longer. Distribute earthquakes and hazelnuts and serve immediately.