Vitello Tonnato in Styrian




Rating: 3.92 / 5.00 (62 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the pork shoulder:








For the pumpkin seed oil mayonnaise:







For the smoked trout cream:












For garnish:





Instructions:

For the Vitello tonnato in Styrian, first cover the pork shoulder with water in a pot. Let the meat with pressed juniper berries, bay leaves, peppercorns, salt and a dash of vinegar steep for about 2 hours (the water should just not simmer).

For the pumpkin seed oil mayonnaise, simply mix all ingredients together until a homogeneous mass is formed. Add pumpkin seed oil by the spoonful until the desired flavor or color intensity is achieved.

Put all the ingredients for the smoked trout cream in a tall container and blend very finely with a hand blender.

When arranging first give the smoked trout cream on the plate, then the cooled meat in very fine slices cut and put on it. Decoratively squirt the pumpkin seed oil mayonnaise onto the plate using a piping bag or similar. Garnish Vitello tonnato in Styrian style with diced tomatoes, a few leaves of Vogerlsalat and horseradish.

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