Ingredients

For 4

1 packet 10 individual Beef Carpaccio slices

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

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Recipe

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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This is an elegant and light verrine which will reveal the flavour of beef carpaccio, combined with still crunchy vegetables. The creamy curry sauce and coriander are a fabulous match for the raw beef.

Hubert - culinary advisor Routhiau Group