Turnip Carpaccio with Veal Loin
prepared for Titbit by: Jan Horký, captain of the Czech Republic AKC National Team
Ingredients for for 4 people
Turnip, 800g
Apple cider vinegar, 0.5dcl
Crème fraîche, 50g
Veal loin, 600g
Granulated sugar, 50g
Olive oil, 1dcl
Frisée salad, 50g
Apples, 200g
Chervil, 5g
Butter, 50g
Sliced salt
Method
- Clean the veal loin and lightly salt it. Chop the chervil and add to the meat. Wrap it in cling film, vacuum seal it and put it in a water bath at 58°C for about 2 hours. Meat prepared using the sous-vide method will remain beautifully juicy and soft.
- Cut the turnip into thin slices, drizzle with apple cider vinegar and let it soften. Heat slightly before serving. Cut the rest of the turnip into small cubes and steam in salted water.
- Add diced apples to the turnips and lightly fry everything in a pan. Add crème fraîche and create a light sauce, soften it with butter and serve.
- At the end, add the frisée salad marinated in olive oil.
