SARDINE RECIPE : VITELLO SARDINATO

By Aurélien Bonin, restaurant Champotes

Paris 17ème

Vitello Sardinato, Champotes restaurant

INGREDIENTS

For 4 persons

• 1 Rond de veau (veal rump)

• 4 smoked sardines filet from Maison Dehesa

Sardinato sauce :

• 2 egg yolks

• 5cl of veal cooking juices

• Oil from the sardines

• Lime juice

• Lime zest

Dressage :

• Fried capers

• Mustard seed pickles

• Bread croutons

• Chives

• Spring onion

• Smoked paprika

RECIPE

Prepare the veal beforehand. To do this, vacuum cook it at a temperature of 57°C for at least an hour and a half, or until the internal temperature reaches 57°C, to obtain a nice pink colour. If you don't have a vacuum cooker, you can cook it in the oven on a very low setting.

Once the veal is pink, remove it from the oven and collect the cooking juices.

To make the Sardinato sauce, place the egg yolks in a bowl and mix with the veal juice. Whisk the sauce with the oil from the smoked sardine sashimi, then season with a squeeze of lime juice and the zest of the same lemon.

DRESSAGE

Cut the veal round into slices about 5 mm thick and arrange on the plate, then coat the meat with two generous spoonfuls of your sauce.

Place a fillet of smoked sardines, cut into 5 or 6 pieces, on top of the sauce. Then place a few croutons of bread, the fried capers and the mustard seed pickles, finely chopped chives and spring onions. Finally, add a few drops of your veal cooking juices and sprinkle with a little smoked paprika.

All that's left to do is enjoy! #maisondehesa