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Pierre Chomet's Thai-style vitello tonnato

Tataki Agneau

It's a pure delight, and it does not make you fat. Top Chef Pierre Chomet reveals his highly stylish recipe based on veal in a vitello tonnato revisited in a Thai-style tataki garnished with lemongrass, coriander and edamame.

Ingredients to shop for four people

500g veal breast

Veal marinade

200 cl of soy sauce

150 cl oyster sauce

100 cl of ponzu sauce

1 lemon juice

5 cl of olive oil

1 lime zest

Salt pepper

 

Thai tonnato sauce

1 egg yolk

25g moutarde de dijon

25 cl of grapeseed oil

150 g of tuna belly

2 cloves of black garlic

½ bunch of basil

½ bunch coriander

30g ginger

2 lemongrass stalks

5 cl sherry vinegar

 

Trim

250 g snow peas

200g carrots

200 g de daikon

50 cl of white vinegar

100 cl of water

200g sugar

½ bunch of basil

½ bunch coriander

1 bunch of spring onions

200 g d’edamames

50 g of black and white sesame

50g coriander seeds

Fleur de sel, pepper, chilli powder


Marinade time: 1 night

Preparation

For the veal breast. Lightly trim the veal breast. Mix all the ingredients for the marinade, then completely cover the veal breast with it. Leave to marinate overnight in the refrigerator. The next day, take the breast out of the marinade then quickly fry it in olive oil on each side. Once seized with a nice color, add the sesame seeds and the previously roasted and crushed coriander seeds. Cut thin slices of veal then place them on the plate.

For the Thai tonnato sauce. In a blender, add the egg yolk, mustard, salt and pepper then drizzle in the grapeseed oil. Add the tuna belly, then the black garlic cloves. Finely chop the basil, coriander, peeled ginger and lemongrass, then add them to the preparation while continuing to mix (to avoid lumps). Adjust the seasoning if necessary then add the sherry vinegar.

For garnish. Make the pickles by mixing the water, vinegar and sugar. Bring everything to the boil then pour this mixture over the carrots and daikon, previously cut into fine julienne strips. Cut the gourmet peas into julienne strips, then sauté them very quickly in olive oil (they must remain crunchy). Boil the edamame, then put them to cool. Chop the green and the white of the spring onion, as well as the coriander and the basil.

Training. Arrange the carrots and daikons in a “ méli-mélo salad ” style. Add the gourmet peas, then place thin slices of veal tataki on top. As a salad, then come and dress with the coriander and basil leaves, spring onion stems, and edamame. Add the Thai tonnato sauce then dashes of marinade sauce. Season everything to your liking with fleur de sel, pepper and chilli powder.

© Laurent-Derossi and Thomas Dhellemmes


Also discover: To sip: a good margarita and good pies from Emilie Franzo .

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