Agruma-style Carpaccio
15min
2
5min
Ingredients :
- 4 plates of carpaccio
- 4 tablespoons pumpkin seed oil
- 1 teaspoon white balsamic vinegar
- Coarsely grated citron or 10g of zest
- Buddha's hand
- Juice of 1 Maltese orange
- Noirmoutier salt
- Cubèbe pepper (from Jakarta)
- 4 sprigs flat-leafed parsley
- 120g mixed green salad
Preparation :
- Delicately place the portions of carpaccio on large plates, and keep cool.
- Mix the pumpkin seed oil and balsamic vinegar in a bowl, squeeze the juice from a Maltese orange and add, then season.
- Wash the flat-leafed parsley, drain, remove stalks and set aside.
- Wash and grate 10g of citron or Buddha's hand
- Mix the marinade and divide evenly over the portions of carpaccio with a brush or the back of a spoon, keeping aside a spoonful for the mixed green salad.
- Dress the mixed green salad and pile in the centre of each carpaccio slice.
- Decorate with parsley leaves.
- Sprinkle grated citron or Buddha's hand over the carpaccio slices
- Serve.
Discover our catalog
Find our best
RECIPES
Passion to share, make people happy and make yourself happy by cooking for others. Curious and relentless, our gourmet chefs practise their passion to feed your creativity. Every invented recipe is tasted and judged by tasting panels.
Register for our NEWSLETTERS