A very posh Carpaccio, not for every day

Ingredients

• 150-200g trimmed fillet
• 12 quail eggs
• 54g Sevruga Malossol caviare
• Mixed salad: Frisèe Salad, Lollo Rosso, Lollo Bianco, rocket
• 4 medium-sized white mushrooms
• 8 cherry tomatoes
• 20g roasted pine nuts
• White Balsamic vinegar
• 1 branch fresh thyme
• 2 fresh cloves of garlic
• 1 chilli
• 2 teaspoons Meaux mustard
• 1 carton crème fraiche
• Cold-pressed olive oil
• Seasoning: pepper, sugar, and garlic

Preparation

1. Wrap the fillet in cling-film/wrap and leave it in the freezer for 20 - 25 minutes.
2. Mix salt, pepper, a little sugar, white balsamic vinegar, garlic, mustard and olive oil in small bowl.
3. Boil, peel and halve the quail eggs.
4. Wash the salads and break or cut salad leaves into equal-size pieces and mix them in a salad bowl.
5. Cut the cherry tomato into halves and marinade them in the "vinaigrette".
6. Wash the mushrooms, without water if possible, and cut them into slices. Add them to the marinade with the cherry tomatoes.
7. Finish the salad dressing by adding the crème fraiche and add salt or pepper if necessary.
8. Cut the slightly frozen fillet with a meat-slicer into paper-thin slices and place them in a circle on a large, decorated plate.
9. Season them equally with sea salt and freshly ground pepper. Then brush some olive oil onto the carpaccio.
10. Place a dash of crème fraiche in the centre of the plate and place a little caviar on top.
11. Brush the "vinaigrette" onto a few lettuce leaves and lay them around the crème fraiche.
12. Garnish this with cherry tomatoes, sliced mushrooms, pine nuts and the quail eggs.

Serving suggestion

• Serve with a fresh baguette.