Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 piece of fillet of veal
- 2 bay leaves
- 1 bouquet garni of mixed herbs
- 1 jar (400 grams ) mayonnaise (it's not worth making your own for this one)
- 1 tin (200 grams) good quality tuna in olive oil
- 1 lemon , juiced
- Pepper
- Salt
- 1 small jar of single cream (in reserve)
Directions
Simmer the veal for about 15 minutes in water with the bay leaves and bouquet garni.
Remove from the water once cooked, wrap it in either clingfilm or aluminium foil , and place in the fridge for 3 hours until quite cool, or preferably overnight. It is important you don't try to do this whilst the veal is even slightly warm as it will mess up the sauce.
Turn the mayonnaise and the tin of tuna into a blender and blend until it is a smooth paste
Add the juice of the lemon, a large pinch of pepper, and a normal pinch of salt, and blend again. The sauce should not be runny, but neither should it be too stiff. So that it becomes a pourable consistency, add a few spoonfuls of the cream.
Now take the cooked veal out of its wrapping and using a sharp knife slice as thin as you can possibly make them and arrange on a large serving dish. If you have a mallet, cover the slices of veal in foil and bash away at them until they are as thin as possible!
Take the sauce and pour it over the veal so that the veal becomes completely covered in the sauce. Not too thick, not too thin.
Decorate with capers. Grind some red pepper over the top (optional) and it is ready to serve.