By Aurélien Bonin, Champotes restaurant
Paris 17th
Ingredients
Serves 4
- 1 rond de veau (veal topside, from the rump)
- 4 Maison DEHESA XXL smoked sardine sashimi
Sardinato sauce:
- 2 egg yolks
- 5 cl veal cooking juices
- The oil from the sardines
- Lime juice
- Lime zest
To serve:
- Fried capers
- Pickled mustard seeds
- Bread croutons
- Chives
- Spring onions
- Smoked paprika
Method
Prepare the veal in advance. Cook it sous vide at 57°C for at least an hour and a half, or until the core temperature reaches 57°C, for a beautifully pink result. If you have no means of cooking sous vide, you can cook it in the oven at a very low setting.
Once the veal is nicely pink, take it out of the oven and carefully collect the cooking juices.
For the Sardinato sauce, first place the egg yolks in a mixing bowl and mix them with the veal juices. Emulsify the sauce with the oil from the smoked sardine sashimi, then season with a dash of lime juice and the zest of the same lime.
Plating
Cut the veal into slices about 5 mm thick and arrange them on the plate, then coat the meat with two generous spoonfuls of your sauce.
On top of the sauce, place a smoked sardine fillet cut into 5 or 6 pieces. Then add a few bread croutons, the fried capers, the pickled mustard seeds, and the finely snipped chives and spring onion. To finish, add a few drops of your veal cooking juices and dust everything with a little smoked paprika.
All that’s left is to enjoy! #maisondehesa