The recipe "Carpaccio of veal":
- veal tenderloin - 1 layer
- Canned horseradish - half of the banks
- Kremette cheese - 100 g
- truffle oil - to taste
- celery - 1 stalk with tops
- radishes - 1 pc.
- heavy cream (33%) - 2 tablespoons
- dry garlic - to taste
- salt - to taste
- pepper - to taste
- Soy sauce - to taste
- lime juice - to taste
- sugar - to taste
- arugula - for decoration
Step by step recipe for cooking
Remove all stems from veal. Wrap it in plastic wrap and send in the refrigerator for 6 hours.
One hour prior to the moment when the need to control thechilled tenderloin, pickled horseradish mixed with cheese Kremette. Add them dry garlic, soy sauce, truffle oil, salt and pepper. Leave the mixture to infuse.
Celery cut into thin strips, sprinkle with lime juice and olive oil, add a little sugar and leave to marinate for 20 minutes.
Beat heavy cream and add to the cheese mixture. You should get enough fluffy mass.
Thinly slice the radishes. Share carpaccio on plates, pour a little olive oil. Put a lot of cheese and horseradish, put pickled celery, arugula leaves, thin slices of radish.