Recipe : vitello tonnato, anchovies

Vitello tonnato, anchovies

By Jung Yonghoon, Clown Bar restaurant

A recipe by Jung Yonghoon, Clown Bar restaurant

Serves 2

15 min preparation

Ingredients

• 200 g XXL anchovies
• 200 g tuna belly
• 30 g capers
• 30 g lemon juice
• 20 g white wine
• 400 g mayonnaise
• cooked veal
• salt, pepper
• salad leaves, celery sticks, garlic
• vinegar

Method

1. Pour the mayonnaise into a mixing bowl and add the lemon juice and white wine.
2. Mix together. Next, add the capers and the tuna belly to the mixture.
3. Blend all the ingredients together until smooth.
4. Add the anchovies and blend again until you have a light mousse.
5. Season with salt and pepper to taste.
6. Cut the veal into thin slices.
7. Arrange a few slices of meat on a plate. Add the mousse.

Plating

1. Arrange a few thin slices of celery, garlic and salad leaves of your choice.
2. Add a drizzle of vinegar and place an anchovy on top to finish.

Enjoy!