INGREDIENTS
- – Piece 1 unit.
- – Salt and pepper.
- – Olive oil.
- Tone sauce:
- – Onerous-boiled egg yolks 2 models.
- – Tuna 150 g.
- – Sizzling greens w/n.
- – Anchovies and their oil 3 models.
- – Mustard 15 g.
- – White wine.
- – Salt and pepper.
- Decor:
- – Cooked quail eggs.
- – Fried capers.
- – Carrot.
- Cucumber pickles:
- – Mini cucumber 4 models.
- – Vinagre 500 cc.
- – Sugar 200 g.
- – Laurel 2 leaves.
- – Peppercorns.
VITEL TONÉ the basic that we love, defined step-by-step with all the small print and secrets and techniques
PROCEDURE:
1. For the meat, take away the fats, season with salt and pepper. Sear the meat in a pan with somewhat oil.
2. Wrap in aluminum foil and bake for 45 minutes.
3. For the sauce, add the oil to the yolks in a thread till you receive a mayonnaise. Add the tuna, anchovies, capers, mustard, garlic, salt, pepper and somewhat greens. Combine till you receive a creamy and light-weight sauce.
4. For the cucumber, minimize into slices.
5. Boil the vinegar along with the sugar, pepper and bay leaf.
6. Add the cucumbers and switch off the warmth.
7. For plating, place a mirror of the sauce and the sliced fish, sauté on prime and end with the fried capers, eggs and pickles.
