Agruma-style Carpaccio

Recette avec carpaccio de boeuf

Ingredients :

  • 4 plates of carpaccio, JEAN ROUTHIAU
  • 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.
Enjoy your meal !

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