By Aurélien Bonin, restaurant Champotes
Paris 17ème
INGREDIENTS
For 4 persons
1 Rond de veau (veal rump)
Sardinato sauce :
2 egg yolks
5cl of veal cooking juices
Lime juice
Lime zest
Dressage :
Fried capers
Mustard seed pickles
Bread croutons
Chives
Spring onion
Smoked paprika
RECIPE
Prepare the veal beforehand. To do this, vacuum cook it at a temperature of 57°C for at least an hour and a half, or until the internal temperature reaches 57°C, to obtain a nice pink colour. If you don't have a vacuum cooker, you can cook it in the oven on a very low setting.
Once the veal is pink, remove it from the oven and collect the cooking juices.
To make the Sardinato sauce, place the egg yolks in a bowl and mix with the veal juice. Whisk the sauce with the oil from the smoked sardine sashimi, then season with a squeeze of lime juice and the zest of the same lemon.
DRESSAGE
Cut the veal round into slices about 5 mm thick and arrange on the plate, then coat the meat with two generous spoonfuls of your sauce.
Place a fillet of smoked sardines, cut into 5 or 6 pieces, on top of the sauce. Then place a few croutons of bread, the fried capers and the mustard seed pickles, finely chopped chives and spring onions. Finally, add a few drops of your veal cooking juices and sprinkle with a little smoked paprika.
All that's left to do is enjoy! #maisondehesa