Vitello with a trout sauce

1 tbsp olive oil

600 g veal loin

½ tsp salt

50 ml white wine

1 shallot

finely chopped

1 bay leaf

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

40 g caper berries

1 shallot

cut into fine rings

1 lemon

cut into wedges

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

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.

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.