Veal carpaccio with white truffle honey, feta and Granny Smith apple (314.1 cal.)
Jean-Georges Klein. Flavors of Lorraine. Total time: 30 to 60 minutes. Preparation time: 45 minutes. Cooking time: None. Difficulty: Average. Chef's Note: This recipe was developed as part of a low-calorie menu concept.
⏱️ Prep: 45 min
Nutrition
per servings314
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 500 g | Veal rump | |
| 50 g | honey | |
| 7 g | white truffle oil (or olive oil) | |
| 0.5 | Granny Smith apple | |
| 50 g | Feta | |
| — | Maldon or Guérande sea salt | |
| — | Curry | |
| — | Freshly ground pepper | |
| 2 tsp | 10 ml | olive oil (0.3% acidity) |
Instructions
- Trim and cut the veal rump; wrap in plastic wrap and place in the freezer so that it can be thinly sliced.
- Remove from the freezer and slice thinly; lay the slices on parchment paper, place a second sheet on top and return to the freezer.
- Warm the honey above the oven, add the white truffle oil (or olive oil) and infuse for half a day. Remove with a pipette or dropper.
- Cut the apple and feta into 5 mm cubes.
Presentation:
- Place the veal carpaccio, cut into 13 x 8 cm rectangles, on a large rectangular plate.
- Using a pipette, carefully cover the surface of the carpaccio with a few drops of truffle honey (or olive oil honey).
- Spread a few cubes of feta and apple (7 cubes of feta to 14 cubes of apple) over the same surface of the carpaccio as well as a few drops of olive oil. Season with salt, freshly ground pepper and a pinch of curry.