Poached veal, anchovy aioli and potatoes

This is based on the classic Piedmontese dish Vitello tonnato, cold braised veal topped with a tuna-based mayonnaise. I’ve tweaked the original dish and served the veal with an anchovy aioli and potato salad instead. Veal need no longer be something to frown at, so long as you use rose veal or equivalent, which means the young male calves have had a decent, albeit short, life. I used silverside (round), but you could also use loin or fillet. I made the aioli with smoked garlic but