Focaccia Vitello Macarello with Daikon Cress


(lunch for 10 persons)

  • 2 cups of Daikon Cress®
  • 10 strips of focaccia bread
  • 20 sun-dried tomatoes
  • 20 Black olives pitted
  • capers

Veal roast beef:

  • 600 grams of veal medaillon
  • Table salt and black pepper

Mackerel mayonnaise:

  • 250 grams of smoked mackerel
  • 1 dl Creme fraiche
  • 1 dl fresh mayonnaise
  • 1 Tbsp. Chopped flat-leaf parsley
  • 1 lemon
  • Pepper and sea salt


A refined and surprising variant of the widely served vitello tonnato. There are already many misunderstandings about this and in order not to confuse anyone, you can see this as a completely new composition inspired by the Italian classic. We prepare a veal roast beef with smoked mackerel mayonnaise instead of the traditional tuna. The Daikon Cress® gives the creation a lot of spice and aroma.

Veal roast beef:
• Sprinkle the veal with freshly ground salt and pepper and sear briefly in a hot Tefal pan with a little clarified butter.
• Place in an oven at 180°C and allow to reach a core temperature of 58°C.
• Allow to cool for a few hours.

Mackerel mayonnaise:
• Mash the mackerel meat with a fork.
• Mix in the rest of the ingredients and season with zest and juice of the lemon and salt and pepper.

• Spread the bottom of the focaccia bread generously with the mackerel mayonnaise.
• Roll the roast beef and spread over the mackerel mayonnaise.
• Garnish with the Daikon Cress, sun-dried tomato, capers and slices of black olive.
• If desired, you can also add some fried capers.

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