Name: Veal and caper hollandaise sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 2 red capsicums, quartered, seeded; 20g butter; 2 red onions, thinly sliced; 2 egg yolks; 21.00 gm lemon juice; 150g butter, melted; 62.50 ml baby salted capers, rinsed, drained; 4 (about 500g) veal steaks; 1 loaf wholemeal bread, sliced; 50g baby spinach leaves

Veal and caper hollandaise sandwiches

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Ingredients:

2 red capsicums, quartered, seeded
20g butter
2 red onions, thinly sliced
2 egg yolks
150g butter, melted
62.50 ml baby salted capers, rinsed, drained
4 (about 500g) veal steaks
1 loaf wholemeal bread, sliced
50g baby spinach leaves

Instructions:

- Preheat the grill on high heat. Grill the capsicums skin-side up until charred and blistered, which should take about 8-10 minutes. - Transfer the capsicums to a heatproof bowl, cover with plastic wrap, and let them rest for 5 minutes to make peeling easier. Peel and set aside.
In a medium frying pan, gently melt the butter over low heat. Stir in the onions and cook for about 10 minutes until they are soft, stirring occasionally.
In a small food processor, combine egg yolks and lemon juice until frothy. Gradually add melted butter with the motor running until mixture thickens. Mix in capers, then season with salt and pepper to taste.
Turn up the heat to high for the frying pan. Season the veal generously with salt and pepper. Cook half of the veal in the pan for 1-2 minutes on each side for medium doneness, then cook the remaining veal in the same manner.
On serving plates, stack a slice of bread, hollandaise, veal, onion, capsicum, and spinach. Finish with another slice of bread on top and serve right away.

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