Gastronomixs

Vitello Maccarello

This is an elegant and surprising variation on the widely served vitello tonnato. As there are many misunderstandings about vitello tonnato and to avoid confusion, this variation should be regarded as a completely new composition inspired by the Italian classic. We prepare a tataki of veal silverside with a smoked mackerel mayonnaise and a salad of grilled lettuce and chunky croutons.

Starter, serves 10

Vitello Maccarello

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Ingredients

250

g

smoked mackerel

100

ml

crème fraîche

100

ml

fresh mayonnaise

1

tbsp

flat-leaf parsley, finely chopped

1

 

lemon

 

 

pepper and sea salt

600

g

veal silverside

 

 

cooking salt and black pepper

5

 

butterhead lettuce or little gem

 

 

olive oil

 

 

salt and pepper

 

 

stale bread

 

 

olive oil

Preparation method: veal tataki
  • Sprinkle the veal silverside with freshly ground pepper and sear very briefly in a hot Tefal pan sprinkled with salt.
  • Sear on each side for a few seconds before immediately cooling the meat in iced water. This will prevent the heat from reaching the core so that the meat remains raw as in a carpaccio.
  • Carefully pat the tataki dry and place in the refrigerator for at least 2 hours. This ensures the meat is lovely and tender.
Preparation method: mackerel mayonnaise
  • Break up the mackerel meat into fine pieces with a fork.
  • Mix in the rest of the ingredients and season to taste with the lemon zest and juice, and salt and pepper.
Preparation method: lettuce
  • Remove the outer leaves from the butterhead lettuce or little gem and coat the head of lettuce lightly with oil.
  • Lightly grill the lettuce on both sides, season to taste with salt and pepper, and serve immediately.
Preparation method: croutons
  • Cut off the crusts from the bread and break into large chunks.
  • Sprinkle them with olive oil and shake well to ensure the oil is evenly distributed.
  • Place on a baking tray and bake until golden brown. Shake the tray a number of times to turn the bread.
Finishing & presentation
  • Cut the veal as thinly as possible and arrange on the plates.
  • Garnish with dots of mackerel mayonnaise and finish with capers.
  • Decorate the plates with the grilled, still-warm lettuce, croutons, and a drizzle of olive oil.

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