Carpaccio of beef, pears and poppy oil
INGREDIENTS
- 1 lemon
- 1 organic pear with good skin
- 40 g of hazelnuts
- 50 g of Parmesan
- 450 g of carpaccio of beef freshly sliced by your butcher
- 50 g of rocket
- Fleur de sel
- Black pepper from the mill
- 2 tablespoons of Emile Noël organic blue poppy seed oil
- 3 tablespoons of Emile Noël organic sweet olive oil
PREPARATION
– Squeeze the juice from the lemon.
– In a bowl, mix 4/5ths of the lemon juice with 2 tablespoons of blue poppy oil and olive oil. Season with pepper and salt.
– Cut the pear (with its skin) into fine slices along its length. Lightly drizzle the pear slices with the remaining lemon juice.
– Set aside.
– Toast the hazelnuts in a dry pan, then crush them coarsely.
– Set aside.
– Use a peeler to create Parmesan shavings.
– Brush the bottom of a serving dish with the lemon oil mixture. Spread the beef carpaccio out and brush it lightly on its upper surface.
– Add the slices of pear on top of the meat.
– In the middle of the plate, place the arugula, then sprinkle with parmesan and chopped hazelnuts. Drizzle a dash of poppy seed oil on the plate. Season with salt and pepper to taste.
Recipe © C’est ma food
