Stuffed Veal Breast with Char Caviar

Cut the veal breast so that it can be opened out flat. Sauté finely chopped shallots in a little olive oil until light. Mix with the chopped anchovies and ham chip powder and let cool. Whip the cream with eggs, lemon zest and salt and drizzle over the tramezzini slices. Place tramezzini slices lengthwise in center of veal breast. Spread with the shallot and anchovy mixture. Fold veal breast back together and close tightly with toothpicks. Rub with salt, pepper and nutmeg not too vigorously. Heat olive oil in a roasting pan and sear the veal breast together with rosemary and bay leaves over moderate heat all around. Pour in stock, add herbs, cover with aluminum foil and cook at 90 °C for about 8-10 hours. (Low-temperature cooking makes the meat incredibly tender!) Then remove the meat and let the juices boil down vigorously. Cut the breast into even slices. Arrange on warmed plates, drizzle with gravy and season with fleur de sel. Marinate salad with house dressing and drape next to meat as garnish. Place caviar on top and serve.

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