Vitello carpaccio

Preparation: 1 hour | No cooking | Servings: 4 starters

Ingredients:

For the veal

1 roast veal of approximately 350 grams

Virgin camelina oil Signé Caméline , for cooking

1 pinch of salt

1 pinch of dried thyme

1 pinch of dried basil

For the aioli

1 egg

1 tbsp of dijon mustard

1 tbsp of a good vinegar (cider, white wine, etc.)

¼ cup microplane-grated Louis d’or cheese (or parmesan)

1 cup of virgin camelina oil Signé Caméline

1 drizzle of camelina honey Signé Caméline

1 pinch of salt

For the roasted tomatoes

1 cup cherry tomatoes

1 drizzle of virgin camelina oil Signé Caméline, for cooking

Basil oil (basil coulis)

1 bunch of live basil (about 1 cup tightly packed leaves)

½ cup of virgin camelina oil Signé Caméline

Other toppings

A few lettuce leaves (romaine, iceberg, mesclun… to your taste!)

Preparation:

1. For the veal: season the roast veal with salt, thyme and basil then sear it in a pan over high heat with a little camelina oil.

2. Bake it at 250° F until it reaches an internal temperature of 50 degrees Celsius. Place it in the fridge to cool.

3. For the roasted tomatoes : In the same pan as the veal, brown the cherry tomatoes with a little camelina oil, still over high heat.

4. When the tomatoes begin to release their juice, place them in a container. To book.

5. For the aioli : In a tall container, with a hand mixer, grind the egg, mustard, cheese, vinegar, salt and honey.

6. Continue to mix, gradually adding the camelina oil, set aside.

7. For the aioli : In a tall container, with a hand mixer, grind the egg, mustard, cheese, vinegar, salt and honey.

8. For the basil coulis : Place everything in the food processor and grind until you obtain an almost smooth puree.

9. To serve : Slice the roast veal very thinly and spread the slices on plates. Garnish with a few roasted tomatoes, basil coulis, lettuce and aioli.

Tips:

You can also cook the veal sous-vide after searing it. Cook it for 1 hour at 52 degrees Celsius. (Why not 50 as in the recipe? Because the recipe provides for a thermal rise of 2 degrees when it comes out of the oven.) Happy cooking and enjoy your meal!

Photo and recipe credit: Chef Maxime Lizotte