Verrine of Beef carpaccio with crunchy vegetables
30min
4
Ingredients :
Curry sauce:
- 100g thick crème fraiche
- 10g lime juice
- 2/3 pinches curry powder
- 6 fresh coriander leaves
- Fine salt
- Milled white pepper
- Vegetable julienne strips:
- 1 carrot
- 1 yellow carrot
- 1/4 celeriac
- 1 courgette
- 3 tablespoons olive oil
- Fine salt
- Milled white pepper
Preparation :
- Put the Beef Carpaccio to defrost in the refrigerator while preparing the rest of the recipe.
- Cut all the vegetables into fine julienne strips.
- Heat the olive oil in a high-sided frying pan, and gently sweat the vegetable julienne strips until they are cooked but still crunchy, and season with fine salt and milled white pepper.
- Mix the crème fraiche with the curry, lime juice, fine salt and milled white pepper.
- Finely chop the coriander leaves and add them to the mixture.
- Place the curry cream in a whisky-type glass, add a slice of beef carpaccio, then a layer of crunchy julienne vegetables and then another slice of beef carpaccio, giving it a bit of volume.
- Decorate with one or two coriander leaves or two leaves of rocket.
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