Can I use another type of meat instead of veal?

Although Vitello Tonnato is traditionally made with veal, you can also use other types of meat as a substitute. For example, grilled chicken breast, beef, or even tuna steaks can be used as alternative protein sources.

How thin should the slices of veal be?

The slices of veal for Vitello Tonnato should be thin, preferably about 2-3 mm thick. Thinly sliced pieces ensure that the meat is tender and easy to eat.

Can I prepare Vitello Tonnato in advance?

Yes, you can prepare Vitello Tonnato in advance and store it in the refrigerator until serving time. This allows the flavors to develop. Make sure to cover the dish well to prevent it from drying out.

What side dishes go well with Vitello Tonnato?

Vitello Tonnato is traditionally served with thin slices of veal and tuna sauce, but you can also pair the dish with side dishes like a green salad, roasted vegetables, grilled bread rolls, or potatoes.

Vitello tonnato 'Willem Hiele'

Name: Vitello tonnato 'Willem Hiele'
Cook time: 50 min
Total time: 50 min
Ingredients: Veal:; 1.5 kg meat from the hind leg; onion; carrot; celery; white part of leek; thyme; bay leaf; 3 cloves; Fresh mayonnaise:; 1 egg; 250 ml canola oil; tsp mustard; 1 lemon; herring; Elderflower vinaigrette:; 80 ml elderflower vinegar; 200 ml canola oil; 1 tbsp honey; Black pepper and salt; Stems of 1 bunch of Swiss chard; 1 young spring onion

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50min

Want to try making vitello tonnato 'Willem Hiele' yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

Veal:
1.5 kg meat from the hind leg
onion
carrot
celery
white part of leek
thyme
bay leaf
3 cloves

Fresh mayonnaise:
1 egg
250 ml canola oil
tsp mustard
1 lemon
herring

Elderflower vinaigrette:
80 ml elderflower vinegar
200 ml canola oil
1 tbsp honey
Black pepper and salt

Stems of 1 bunch of Swiss chard
1 young spring onion

Veal:
1.5 kg meat from the hind leg
onion
carrot
celery
white part of leek
thyme
bay leaf
3 cloves

Fresh mayonnaise:
1 egg
250 ml canola oil
tsp mustard
1 lemon
herring

Elderflower vinaigrette:
80 ml elderflower vinegar
200 ml canola oil
1 tbsp honey
Black pepper and salt

Stems of 1 bunch of Swiss chard
1 young spring onion

Preparation method

How do you make this?

Veal: Place the meat in chicken broth, let it simmer very gently for 45 minutes with extra onion, carrot, celery, white leek, thyme, bay leaf, and 3 cloves, then let it cool in the broth.

Cut the veal into the thinnest possible slices.

Spread the herring sauce over the plates, place the slices on top, and finish with more herring sauce, olive oil, black pepper, chive capers, and rolled finely chopped romaine lettuce.

Make fresh mayonnaise from 1 egg, 250ml canola oil, tsp mustard, and juice of 1 lemon.

Mix in the fish meat and roe of a whole smoked herring.

Be sure to try with other smoked fish from your fishmonger if you can't get any whiting.

Swiss chard stems, young onion, and pickled broad beans: Cut the stems of the Swiss chard and finely chop them together with the young onion.

Shell the broad beans and chop them finely.

Marinate them with 5 tbsp elderflower vinaigrette.

Lay the Swiss chard leaves and romaine lettuce open on a large platter.

Distribute the pickled stems over them.

Finish with extra vinaigrette and a handful of chamomile flowers.

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