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Rose veal tonnato

Rose veal tonnato — a community recipe on Potlikkr.

Ingredients

• 1.0 stick Celery Trimmed And Cut In Half
• 1.0 tsp Flaked Sea Salt Plus Extra To Season
• 0.5 tsp Caster Sugar
• 0.25 tsp Flaked Sea Salt Plus Extra To Season

Method (preview)

1. 1

   Put the shallots, carrot and celery into a large saucepan with the bay leaf, thyme, peppercorns, wine and chicken stock. Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes.

2. 2

   Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and reduce the heat until it is barely bubbling. The veal won’t quite be covered by the stock, but it will be turned during the cooking process.