1 kg of wrapped veal rack
12 shallots, cut lengthwise
1 carrot, diced
2 stalks of celery, diced
3 sprigs of thyme
1 sprig of rosemary
1 cup of white wine
Olive oil
Salt
Black pepper
Mold
300 g of canned tuna (in oil)
6 fillets of anchovies in brine
30 g of capers, rinsed to remove excess salt
1/2 teaspoon of ground cumin
Cooking broth from the meat
125 g of mayonnaise
1 kg of wrapped veal rack
12 shallots, cut lengthwise
1 carrot, diced
2 stalks of celery, diced
3 sprigs of thyme
1 sprig of rosemary
1 cup of white wine
Olive oil
Salt
Black pepper
Mold
300 g of canned tuna (in oil)
6 fillets of anchovies in brine
30 g of capers, rinsed to remove excess salt
1/2 teaspoon of ground cumin
Cooking broth from the meat
125 g of mayonnaise
Season the meat with olive oil, thyme, rosemary, salt, and black pepper
Place it in the oven (cold) on a refractory dish with carrot and celery
Roast at 180°C for about 1 hour
At mid-cooking, add the wine and shallots
Let the meat cool and strain the broth through a fine sieve
Reserve the shallots
À part, drain the tuna and blend in a blender with anchovies, half of the capers, ground cumin, cooking broth from the meat, and mayonnaise
Refrigerate until serving time
To finish, cut the meat into very thin slices and serve at room temperature with mold
Garnish with the remaining capers and roasted shallots.
