Meat juice: Bring all ingredients to a boil in a high frying pan, add meat, reduce temperature. Leave to simmer for about an hour, remove the pan from the stove.
Cool meat in broth, cut into slices about 3 millimeters thick, spread on a plate. Put the pan juices aside.
Green sauce: Mix all ingredients except oil in a baking bowl until well blended, add olive oil drop by drop while stirring (with whisk) until a mayo is formed. Gradually stir in remainder. Mash cucumbers, capers, egg, basil and gravy, pour over meat, cover and refrigerate for one hour.
Garnish with capers and olives.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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