Tuna and Veal Involtini with Lemon Caper Sauce

Clean the romanesco, divide into fine roses and rinse.

Place the slices of veal back on the surface, season with salt and black pepper. Evenly distribute the fresh finely chopped rosemary leaves evenly over the back of the veal. Portion the tuna fillet lengthwise and fold one piece of tuna into each of the veal back slices.

Preheat the oven to 70 degrees (convection oven).

Brown the involtini in a frying pan in a little olive oil on all sides (on the overlap at the beginning) at not too strong temperature. Place the tuna and veal involtini on a heated plate and rest in the stove for another three to four minutes [1].

Rub the frying pan with kitchen roll and roast the Romanesco roses in a little olive oil for three to four min over medium heat, seasoning with salt and tossing a few times to brown them nicely on all sides. Finally, add the butter, lather and toss the romanesco roses in it. Drain on kitchen roll.

In the meantime, roughly chop the lemon fillets, the capers as well. In a small saucepan, sauté the diced shallots in a little olive oil until colorless. Add the capers, garlic, lemon fillets and tomato quarters and toss. Extinguish with the clear soup, season with a little salt and add the sweet cream butter. Cook, stirring, until a creamy, clear sauce is formed. Finally, stir in the fresh finely chopped parsley leaves.

Add the romanesco au

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