Ingredients for 4 people:
- Salt, black pepper
- 1 veal fish
- Extra virgin olive oil
- 50 ml brandy
- 300 g shallot
- 150 g mayonnaise
- 50 g capers
- 30gr pickled gherkins
- 300gr canned tuna
- 2 fillets of canned anchovies with saltg
- 15gr walnuts
- 80 g dry white wine
- A few sprigs of chervil
Optional:
- A little cream
Preparation:
- Season the meat with salt and pepper and brown it over a high heat in a frying pan with a drizzle of oil. Once it has browned enough, drain it and place it in a baking dish on baking paper.
- Sprinkle the meat with the brandy and bake in the oven at 180 degrees for about 17 minutes.
- Leave to cool.
- Prepare the sauce:
- Place the peeled shallots in the mixing jar. Blend on speed 6, 20 seconds.
- Add the mayonnaise with the capers, gherkins, well-drained tuna, white wine, anchovies and walnuts. Blend on speed 5, 2 minutes.
- If you want a more fluid sauce, you can add a little more mayonnaise or cream.
- Cut the meat into thin slices. Drain on absorbent paper and place in the base of a plate.
- Cover with the sauce and serve cold.
- Optionally, you can decorate the dish with capers.
