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 & PecorinoVeal Carpaccio:
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:
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 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.
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