Asian-style fillet carpaccio
An Asian twist on a classic carpaccio. Try varying and experimenting with the dressing.
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.
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Ingredients
|
80 |
g |
fillet |
|
10 |
g |
spring onion |
|
5 |
g |
garlic crisps |
|
50 |
ml |
wasabi soy dressing |
|
30 |
g |
iceberg lettuce, finely sliced |
Preparation method
- Use a sharp knife to cut the fillet into thin slices. Flatten the slices on the cutting board.
- Place the flattened fillet on top of the finely sliced iceberg lettuce.
- Drizzle the dressing over the meat.
- Sprinkle over the spring onion and the garlic crisps.
Serving suggestions
- This is the perfect dish to serve in the summer as part of a shared dining menu.
- Put this dish on the menu as a starter or a salad.
- Finish with a spring onion and shiitake tempura.