1 tsp ghee or ½ tsp coconut oil
2 thick veal fillets (about 2cm in thickness)
pinch of sea salt and ground black pepper
1 tbsp virgin olive oil or 1 tsp ghee
1 small brown onion, peeled and cut into quarters
2 garlic cloves, peeled and cut in halves
1 star anise
3 cloves
10 black peppercorns (alternatively 2/3 tsp ground pepper)
2/3 tsp whole coriander seeds
1 ½ cup white wine
1 tsp wholegrain or Dijon mustard
1 tbsp Worstershire sauce (gluten free)
2 tbsp fish sauce
1 ½ cup vegetable stock
1 tbsp chopped fresh or dried mixed Italian herbs (I used parsley, basil & oregano)
2 whole eggs
200g canned tuna in olive oil
2 1/2 tbsp baby capers, rinsed
juice of ½ lemon
3-4 tbsp extra-virgin olive oil
4-5 tbsp poached veal stock (cooled down)
1 tsp fish sauce
pinch of ground black pepper
pinch of salt
½ Spanish red onion, finely chopped
1 tbsp extra-virgin olive oil
1 tbsp red or white wine vinegar
pinch of sea salt
few extra capers
Mixed salad of green leaves, black olives, cucumber and any salad ingredients you like.