Roe deer carpaccio with Cherry – Thyme – Cinnamon: 2 persons
400 gr roe deer fillet
50 gr celeriac
50 gr pumpkin
50 gr truffle potato
1 black salsify
50 gr beech mushrooms
30 gr hazelnuts, roasted and chopped
1 branch of thyme, the leaves
3 tbsp olive oil extra virgin
1 tbsp butter, unsalted
vegetable oil for frying
Season the roe fillet with salt and pepper.
Heat 2 tbsp olive oil and 1 tbsp butter and fry the roe fillet nicely rosé.
Let the meat cool down and rest on a wooden board.
Cut the vegetables into brunoise and blanch them separately in salted water.
Wash the salsify thoroughly and cut into thin slices.
Fry the slices of salsify crispy in oil at approx. 160°C.
Cut the beech mushrooms loose and fry them briefly in 1 tbsp olive oil, season with salt and pepper.
Roast the hazelnuts in a dry pan, shaking occasionally. Let them cool down and then chop them coarsely.
Ingredients for the vinaigrette:
2 tbsp olive oil extra virgin
1 tbsp white balsamic condiment
1 tbsp Cherry – Thyme – Cinnamon
Mix the oil, vinegar, pepper and salt well.
Take one tablespoon Cherry – Thyme – Cinnamon and add as much olive oil-balsamic dressing as you like.
Cut the roe fillet into thin slices.
On each plate just above the middle, draw a teaspoon of Cherry – Thyme – Cinnamon and place the slices of roe carpaccio underneath.
Divide the vegetables, the beech mushrooms and the hazelnuts over the carpaccio.
Drizzle 1 tablespoon of vinaigrette over each plate.
Sprinkle with the salsify crisps and a few thyme leaves.
The salsify can be replaced by a light yellow or dark red carrot.