Name: Carpaccio of ostrich with green beans and baby marrow
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 250.00 g ostrich fillet; 125.00 g green beans; 125.00 g courgettes or yellow patty pans; 0.00 butter for frying; 60.00 g parmesan cheese shavings; 60.00 g sugar; 80.00 ml water; 300.00 ml fresh chillies 573; 10.00 ml vinegar wine; 15.00 ml Dijon mustard; 3.00 lemons zest and juice; 0.00 salt and freshly ground black pepper

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Ingredients (12)

250.00 g	ostrich fillet
125.00 g	green beans
125.00 g	courgettes — or yellow patty pans
0.00	butter — for frying
60.00 g	parmesan cheese — shavings

Lemon dressing

60.00 g	sugar
80.00 ml	water
300.00 ml	fresh chillies — 573
10.00 ml	vinegar — wine
15.00 ml	Dijon mustard
3.00	lemons — zest and juice
0.00	salt and freshly ground black pepper

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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.