Gastronomixs

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.

Asian-style fillet carpaccio

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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.

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