Veal carpaccio

Ingredients

• veal tenderloin - 1 layer
• canned horseradish - half a can
• Cremette cheese - 100 g
• truffle oil - to taste
• celery - 1 stalk with leaves
• radish - 1 pc.
• heavy cream (33%) - 2 tbsp. l.
• dry garlic - to taste
• salt - to taste
• pepper - to taste
• soy sauce - to taste
• lime juice - to taste
• sugar - to taste
• arugula - for decoration

Cooking

Step 1

Remove all veins from the veal tenderloin. Wrap it in cling film and refrigerate for 6 hours.

Step 2

An hour before the moment when you need to get a chilled tenderloin, mix canned horseradish with Cremette cheese. Add dry garlic, soy sauce, truffle oil, salt and pepper to them. Leave the mixture to infuse.

Step 3

Cut the celery into thin strips, sprinkle with lime juice and olive oil, add a little sugar and leave to marinate for 20 minutes.

Step 4

Whip the heavy cream and add it to the cheese mixture. You should get a fairly lush mass.

Step 5

Thinly slice the radish. Arrange the carpaccio on plates and drizzle with a little olive oil. Put a mass of cheese and horseradish, put pickled celery, arugula leaves, thin slices of radish on top.