2heads of garlic5anchovy fillets, finely chopped1½ cupsflat-leaf parsley, finely chopped2lemons, finely grated rind only50 mlextra-virgin olive oil, plus extra for drizzling2veal fillets (about 750gm each), trimmedTonnato sauce2egg yolks95 gmcanned tuna in oil, drained200 mlolive oil1lemon, juice and finely grated rind onlyCrisp potato galettes4Sebago potatoes, thinly sliced on a mandolin120 mlclarified butter
Preheat oven to 180C. Wrap garlic in foil and roast until tender (40-50 minutes). When cool enough to handle, squeeze cloves out. Discard skins and process half the garlic with anchovy, parsley, rind and oil in a food processor to a smooth paste, season to taste and set aside.
Lay veal fillets smooth-side down and thickly brush with parsley mixture. Sandwich fillets together, with thickest parts at opposite ends, to form a cylinder. Tie at intervals with kitchen string. Wrap in plastic wrap, rolling to form a tight cylinder, refrigerate until firm (4-5 hours).
For tonnato sauce, process egg yolks, tuna and remaining roast garlic in a food processor to a smooth paste. With motor running, add oil in a thin stream, then lemon juice and rind, season to taste, set aside. Makes about 250ml.
Meanwhile, for galettes, increase oven to 200C. Dip each potato slice in clarified butter, shake to remove excess, then slightly overlap slices to form eight 12cm-diameter circles on oven trays. Season to taste and bake until golden and crisp (15-20 minutes). Set aside.
Unwrap veal, place on a baking paper-lined oven tray and roast until browned and medium rare (25-30 minutes). Remove from oven, cover with foil, rest for 10 minutes in a warm place. Heat galettes in oven. Thickly slice veal and serve with tonnato, galettes and asparagus and watercress salad.