Preparation time:
approx. 35 minutes
Quantity for:
4 servings
400g beef carpaccio (fillet, silverside or topside)
80g rocket
80g white celery
10g fleur de sel
1 grind of pepper from the pepper mill
40g hemp oil
20g lemon juice
6g salt
30g sour cream
60g Parmesan shavings
Suggested wine:
a Ticino rosť
Wash the rocket carefully, wash and peel the celery.
Cooking instructions:
For the dressing, mix the salt with the lemon juice, add the sour cream and emulsify with the hemp oil. Divide 2/3 of the rocket between the plates and place the fine slices of beef on top. Top with the slices of celery and season with salt and pepper. Scatter the remaining rocket leaves on top, add the dressing and garnish with the Parmesan shavings. Serve the remaining dressing separately to dress the rocket beneath the meat.
Serving ideas:
If you want to enhance the nutty flavour of the oil, do not use the cream, or add a few hazelnuts, lightly toasted and crumbled the rocket can also be placed on top, but in that case, when you place the meat on the plate, first brush the plate lightly with the oil to prevent the meat from sticking. You can also add 2 anchovies to the dressing to enhance the flavour.
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