He Vitel tone be occupied central place at the tables as one of the classic dishes of Christmas. This icon of gastronomy combines simplicity and sophistication, and each house has its own recipe. Behind its apparent simplicity lies the professional chefs Behind them are precise techniques that ensure a juicy, fresh and truly unforgettable result.
Chefs consulted by Infobae They revealed the tricks, key steps and details that make the difference in this festive emblem.
It should be remembered that Vitel Toné traditionally consists of Fish Cut into thin slices and cover with a creamy sauce tuna, Anchovies, Capers And mayonnaise.
One of the key approaches was suggested by the chef Saul Lencinafrom Misiones, who emphasizes the importance of the “Mijoter point”, that is, cooking without over-boiling: “The key is that the liquid does not boil over much, so that the meat cooks evenly and retains its juices.”
Another essential trick is provided by Martin García. “Seal the meat so that it closes the pores and cook over low heat in an aromatic vegetable broth without boiling too much for about 2 hours,” recommends the chef. He claims that cooling the piece in the same liquid after cooking causes it to “reabsorb the juice and remain very juicy and tasty.”
The cook Manuel Miragaya add one 24 hour marinade with olives, garlic, herbs and white wine. Only then do you sear the meat and dip it into a mild broth. “The marinade, controlled cooking and cooling in the broth are essential to obtain a juicy and tasty piece,” he explains.
On his part Nacho Feibelmann highlights the method of leaving the fish in flavored brine For 12 hours with bay leaf, peppercorns and garlic. “It improves the final texture and balance of flavor and salt throughout the piece.”
Julian del Pinoanother of the chefs consulted, experiments with it Vacuum cooking at a low temperature: “We cook the fish for 12 hours at 63°C. This means the meat is tender, juicy and pink, but cooked through.”
The second golden rule is this Tonnata sauce. “The sauce must cover the spoon, not fall down like water or be heavy like pasta,” emphasizes García, who works in Ostend. At this point, as described by the chef, the sauce should cover the utensil thin and even layer. Running your finger along the back of the spoon will mark the mark, a sign that it has reached the optimal consistency to coat the meat without it leaking or caking. To achieve this, he recommends combining well-drained quality tuna, mayonnaise and cooking liquid.
FeibelmannCarmen’s cook, emphasizes the importance of raw material: “Using good anchovies, good capers and making homemade mayonnaise with good quality egg yolks makes a big difference.” For her part, Miragaya, who exhibits recipes at Cantina Recoleta, advises mixing ingredients like tunaAnchovies, egg yolks and capers, with the addition of mayonnaise, lemon juice and Mustard good quality thread. “Texture and shine are everything,” he says.
Santiago Mendez, Another experienced chef gives the classic sauce a fluffy version with a siphon: “It consists of tuna, anchovies, homemade mayonnaise, cream, lemon juice, white wine, salt, pepper and Dijon mustard. The foam accompanies the meat without drowning it out.”
Although he Fish It’s the classic cut, chefs open the door to other cuts. For Garcia this is little turtle Wave Lumbar ball They give good results as they retain a delicate consistency when carefully cooked and cooled in the broth. Poytava chef Lencina agrees and adds vegan recommendations such as: Lion’s Mane Wave Calvatia for “Mushroom Options.”
Feibelmann chooses that roast beefWrapped in aluminum foil, braised in the oven and cooked at 160 ° C for a few hours. Carlos Löschfrom Chaco, mentions that Bull empty and the Roast lidwhich takes 2 to 3 hours to cook slowly. “The result is worth it,” he emphasizes. Méndez, chef at Puchero, suggests this Popcorndue to its cylindrical shape and firm texture. In alternative versions, Manuel mentions this Pork shoulder and at the most disturbing level it suggests a crushed Bondiola for sandwiches.
To achieve that perfect smoothnessDel Pino, who creates dishes at Aire Libre, foregoes them Milk cream and use a high-speed processor for a slightly fluffier, “lighter, smoother” sauce. Lösch emphasizes: “If you let the meat rest for 10 to 15 minutes before cutting, it helps the juice to settle better,” and recommends always paying attention to a balance between sweetness and acidity.
Miragaya prefers very thin slices of meat and tops it off with grated meat yellow lemon, Capers fresh or sautéed, caper leaves and Salt crystals to add texture and visual appeal to the dish.
Each chef prints out their own seal without losing the essentials. García recommends a few drops of lemon juice and a little mustard, as well as occasional cream to lighten the sauce. Feibelmann chooses that Dijon mustard And Sherry vinegarwhich balance acid and fat. Lösch brings a bit with him Honey mustard and lemon zest for a fresh and spicy finish.
Mendez includes grated hard-boiled eggCapers sauteed in olives and candied cherry tomatoeswhich adds texture and depth to the flavor. In addition, Del Pino includes fried capers for a crunchy touch and garlic in the sauce.
Lencina preferred intensify the character without changing the recipe: “Sometimes I incorporate sauteed mushrooms for the sauce, harvested depending on the season. They provide umami and help you gain weight without losing elegance.”
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