Mätz Dine in Flumserberg

Vitello tonnato

Michael Bless from Mätz Dine in Flumserberg presents a Vitello tonnato and recommends the Rosé 20/26 IGT from Elena Walch from South Tyrol.

Ingredients for 4 servings

180 g white tuna
70 ml homemade bouillon
1 egg yolk
90 ml extra virgin olive oil
20 ml olive oil with lime
1 lime
Salt, pepper
800 g veal haunch (eye of round, dressed)

Pickled red onions

Caper apples

Taggiasca olives

Cherry tomatoes

Lime fillet

Radish

Rocket salad

For the sauce

Puree the tuna and stock in a blender jug for 5 minutes on full speed until the mixture is slightly warm. Leave to cool.

Meat

Season the veal haunch with salt and pepper and sear all over in the olive oil.
Roast in the oven at 125°C until a core temperature of 58°C is reached.

Remove the meat and put in a cool place.

Fillet the lime.

Method

Mix the cooled tuna mixture with the egg yolk.

Blend in a mixing bowl with olive oil and lime oil, like a mayonnaise.

Season with lime juice, salt and pepper.

Dressing

Slice the meat thinly and pour the tuna sauce over the veal.

Garnish with olives, caper apples, cherry tomatoes, lime fillet, pickled onions, radishes and fine rocket tops.

To go with the Vitello tonnato, Mätz Dine serves the Rosé 20/26 IGT from Elena Walch from South Tyrol.

Tasting note

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