Chef Herb Faust shares his delicious recipe featuring truffle. Catch Faust at the Mundaring Truffle Festival on July 28-29.

RECIPE: White Rocks Veal Carpaccio with Horseradish Creme Fraiche, Truffle, Fennel & Pecorino

Veal Carpaccio:
500g white rocks veal girello, Cryovac sealed by your butcher (available from Mondo di Carne)

Cypress salt, for coating

Place veal in a pot of water, heated to 60C. Cook gently for 30 minutes. Remove veal from water and allow to rest for 15 minutes before removing from bag. Crust with Cypress salt and seal all sides briefly in a hot, lightly oiled pan. Set aside to rest again.

Horseradish Creme Fraiche:
100g creme fraiche
1/2 lemon, juiced

1 tsp fresh horseradish, grated

Combine all ingredients together in a stainless steel bowl. Whisk until soft peaks form. Season to taste.

To assemble:
1 fennel, finely shaved
squeeze of lemon juice
extra-virgin olive oil
20g fresh truffle paste or fresh truffles
50g pecorino, shaved

1 small handful watercress, picked

Smear a small amount of horseradish creme fraiche on each of the plates. Slice veal thinly and arrange over the top. Toss shaved fennel in lemon juice and olive oil. Garnish veal with dressed fennel, truffle, pecorino, and watercress.