Try this Poached Veal Eye Round with Tuna, Anchovies And Capers Sauc recipe, or contribute your own.
Suggest a better descriptionEquipment: 1 8-quart casserole in stainless steel, 1 fitting lid, 1 thermometer, 1 skimmer, 1 meat fork, Tasting spoons, salt, 1 8-inch glass bowl,1 whisk, 1 side towel, 1 blender, 1 10-inch stainless steel bowl, 1 rubber spatula, 1 2-ounce ladle, 1 cutting board, 1 carving knife, 1 paring knife Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer). Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed. Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra virgin. Yield: 6 portions Recipe by: COOKING LIVE SHOW #CL9290
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Serving Size: 1 Serving (1134g) | ||
Recipe Makes: 1 servings | ||
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Calories: 683 | ||
Calories from Fat: 683 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76g | 101 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 45.8g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 23.7mg | 1 % | |
Potassium 45.2mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 683
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