INGREDIENTS
- – Hip tail 1 unit.
- – Egg 1 unit.
- – Impartial oil 200 cc.
- – Widths 2 items.
- – Worcestershire sauce 15 cc.
- – Tuna 150 g.
- – Crema 100 cc.
- – Salt and pepper.
- – Acaparras c/n.
- – Mustard 5 g.
- – Garlic confit.
- – Vinagre 5 cc.
- – Eyes 15 g.
VITEL TONÉ, one of many richest classics!
PROCEDURE:
For the meat:
1. Package deal and prepare dinner the rump tail in sous vide at 55ºC for twenty-four hours.
2. Cool and retailer.
3. Take away the tail from the bag and seal it in a highly regarded pan.
4. Let it relaxation for five minutes and fillet it.
For the sauce:
1. Place the egg with 5 ml of impartial oil, half a clove of garlic, 1 day of mustard, vinegar, salt and pepper within the blender or within the blender glass.
2. Begin processing at low pace and add the remainder of the impartial oil in a stream till forming a mayonnaise.
3. To this mayonnaise we add slightly of the water from the can of tuna, the anchovies and the cream.
4. We proceed processing and add the miso.
Caper Powder Process:
1. Rinse the capers with chilly water.
2. Dehydrate at 80ºC for six hours.
3. Let cool to room temperature and course of with a espresso grinder.
