Carpaccio of ostrich with green beans and baby marrow


Ingredients 13
Servings 4
Time

Ingredients

  • 250
    g
    ostrich fillet
  • 125
    g
    green beans
  • 125
    g
    baby marrows or yellow patty pan squashes
  • butter for frying
  • 60
    g
    shaved Parmesan
  • Lemon dressing
  • 60
    g
    sugar
  • 80
    ml
    water
  • 300
    ml
    olive oil
  • 10
    ml
    wine vinegar
  • 15
    ml
    Dijon mustard
  • 3
    lemons, grated peel and juice
  • salt and milled black pepper
 

Method

 
Slice frozen fillet very thinly (a bread slicer makes it easier) and arrange slices in a circular pattern on serving plates.
Trim green beans, slice lengthways and blanch. Fry julienned baby marrows briefly in butter.
Pile vegetables about 2,5 cm high on carpaccio.
Drizzle lemon dressing over, sprinkle with Parmesan and serve.

LEMON DRESSING:
Dissolve sugar and water to make a syrup and set aside.
Whisk together oil, vinegar, mustard, lemon peel and juice until well mixed.
Add reserved syrup gradually to taste. Season with salt and pepper.

 

 

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