Vitello Tonnato

Recipe recommendation from star chef Florian Vogel

Florian Vogel is a star chef from the castle restaurant “Camers” in Hohenkammer.
Portrait von Sternekoch Florian Vogel

“The Imperial Caviar from Royal Caviar is a perfect product for me! The melt, the grain and the saltiness kicks a dish into a whole other demission!”

Star chef Florian Vogel

Ingredients for Vitello Tonnato (serves 10):

For the Vitello sauce:

  • 1 whole egg
  • 25g mustard, medium hot
  • 250 ml germ oil
  • 250g Balfego tuna

For the veal loin:

  • 300g LUMA veal loin
  • Butter
  • Thyme
  • Garlic

For the baking peas:

  • 80g sifted flour
  • 1 whole egg
  • 40 ml water
  • Salt

For the caper gel:

  • 220g caper water
  • 70g water
  • 4,5g agar agar

Other ingredients:

For decoration:

  • Herbs
  • Fried caper leaves
  • 3 year old dried soy sauce

Preparation:

For the Vitello sauce, whisk the ingredients to make the mayonnaise. Cook the Balfego tuna in the oil at 60 °C (incl. aromatics). Finely blend the cooked tuna with the mayonnaise in a 1:1 ratio.

Cleanly parcel the LUMA veal loin and lightly fry in butter, thyme and garlic without colouring. Cook in the oven at 80 °C until it has a core temperature of 56 °C. Leave to cool and cut into thin slices.

Then mix the ingredients for the fried pea into a smooth batter and bake at 180 °C.

Now prepare the caper gel, season to taste and bring to the boil. Finely mix the cooled mixture.

Arrange everything on a plate with Imperial caviar and decorate with herbs, fried caper leaves and the soy sauce.