Marina’s ostrich carpaccio
|250 g||ostrich fillet|
|45 ml||lemon juice|
|2 cloves||garlic — cloves, finely chopped|
|black pepper — freshly ground|
|10 ml||avocado oil|
|12-16||rocket — leaves|
|10 ml||parmesan cheese — or pecorino cheese, grated|
|4||bread — sliced low GI|
Remove the ostrich fillets from the packet and place half of them separately onto a plastic plate.
Freeze for about 2 hours to make slicing much easier.
Remove from the freezer – the fillets will be semi-frozen – and slice as thinly as possible.
Place the ostrich slices into a glass container and cover with the lemon juice, garlic, plenty of black pepper and oil.
Marinate, covered for 20 – 30 minutes.
Divide the rocket leaves onto four plates.
Layer the ostrich slices evenly onto the leaves.
Top with two curls of shaved Parmesan or Pecorino.
Cut each slice of bread into three fingers and serve with the carpaccio.
Serve with a large mixed salad or fruit salad for dessert.