INGREDIENTS
- Salsa vitel toné:
- – Can of tuna 690 g.
- – Crema 690 g.
- – Mayonnaise 450 g.
- – Dijon mustard 150 g.
- – Anchoas 60 g.
- – Capers 120 g.
- – Vinagre 90 g.
- – Lemon juice 3 models.
- Little bit of vitel toné:
- – Piece 3 models.
- – Vegetable broth c/n.
- – Carrot.
- – Celery.
- – Onion.
- – She.
- – Laurel.
- – Black pepper.
We depart you another choice for the vacations: the recipe for peceto toné
PROCEDURE:
Salsa vitel toné:
1. Wash the anchovies and capers for quarter-hour in a bowl with chilly water.
2. Mix every little thing besides the cream till it is vitally easy. As soon as it’s easy, add the cream and course of a bit of. The cream is whipped when blended, so you must watch out to not lower it. The sauce could appear liquid, however when it will get chilly, it is very important refrigerate earlier than utilizing.
3. Alter taste with salt, pepper and lemon juice. Salt may be added within the type of capers or anchovies so watch out.
Bit toné:
1. In a pot, place vegetable broth, carrot/celery/onion, peeled and lower into items.
2. As soon as it reaches a really light boil, when the bubbles stand up the edges of the pot very slowly, add the meat. Prepare dinner for about 45 minutes.
3. Flip off the warmth and let the fish heat within the broth.
4. Take away and lower finely.
