Vitello
1 tbsp olive oil
600 g veal loin
½ tsp salt
50 ml white wine
1 shallot
finely chopped
1 bay leaf
Trout sauce
200 g smoked trout
fillets
200 g sour single cream
2 tbsp water
1 tbsp mayonnaise
1 tbsp capers
2 anchovy fillets
according to preference
Salt and pepper to taste
For serving
40 g caper berries
1 shallot
cut into fine rings
1 lemon
cut into wedges
Vitello
Heat the oil in a frying pan. Season the veal loin with the salt, sear on all sides, turning when browned. Put the meat, wine, shallot and bay leaf into a vacuum bag and vacuum seal it. Place the bag on a perforated stainless steel tray, put into the cold cooking space and cook at 60 °C for about 2 hours until pink using the Vacuisine mode. Remove the meat from the cooking space, take it out of the bag, set the cooking juices to one side, remove the bay leaf. Allow the meat to cool, cover and refrigerate.
Steaming 64 °C for 2 Hrs
Trout sauce
Finely purée the cooking juices that were set aside with the trout fillets and all the remaining ingredients. Season the sauce with salt and pepper to taste.
For serving
Carve the veal loin across the grain into wafer-thin slices and arrange on a serving plate. Drizzle with the sauce. Garnish with the caper berries and shallot rings. Serve with wedges of lemon.
Tips
Veal loin can also be prepared using the «Soft roasting» function. Set the food probe temperature to 60 °C.
Heat the olive oil in a frying pan. Drain the capers well, fry for about 3 minutes until crispy, then drain on kitchen paper. Scatter the crispy capers over the vitello with the trout sauce before serving.
Additional information
Created by
V-ZUG Ltd.
Created on
4/8/2025