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Vitello tonnato with veal ribeye and yogurt

A classic dish made from veal ribeye.

Ingredients

5caper berries
5Yogurt
1veal ribeye
1truffle potato
1air bag potato granulate
Butter
1canned tuna in oil

Preparation

  1. Blend the tuna together with the yogurt until smooth in a blender. Season with salt and pepper.
  2. Cook the Joviander ribeye sous-vide at 59°C for 120 minutes.
  3. Season the ribeye and sear in a pan. Steam the truffle potato, peel and cut to desired size, and season.
  4. Fry the potato air bag and season with salt.
  5. Place the tuna with yogurt on the plate.
  6. Slice the ribeye thinly and place in between.
  7. Place the caperberries next to the veal.
  8. Glaze the truffle potato in butter, sprinkle with lemon juice, and arrange on the dish.
  9. Sprinkle the potato air bag over the dish.