Vitello Tonnato

Recipe recommendation from star chef Florian Vogel

Florian Vogel is a star chef from the castle restaurant “Camers” in Hohenkammer.
Rezept Vitello Tonato von Sternekoch Florian Vogel
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 dimension!”

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

Order the matching caviar:

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From 105,00 95,00 

Nutty finish Grain size 2.8 - 3.0 mm Gold shimmering nuances A marine delicacy!


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.