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.

Finish:
• 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.