Ingredients

For 4

4 plates of carpaccio
4 tablespoons pumpkin seed oil
1 teaspoon white balsamic vinegar
Coarsely grated citron or 10g of zest
Buddha's hand
Juice of 1 Maltese orange
Noirmoutier salt
Cubèbe pepper (from Jakarta)
4 sprigs flat-leafed parsley
120g mixed green salad

Recipe

Delicately place the portions of carpaccio on large plates, and keep cool.
Mix the pumpkin seed oil and balsamic vinegar in a bowl, squeeze the juice from a Maltese orange and add, then season.
Wash the flat-leafed parsley, drain, remove stalks and set aside.
Wash and grate 10g of citron or Buddha's hand
Mix the marinade and divide evenly over the portions of carpaccio with a brush or the back of a spoon, keeping aside a spoonful for the mixed green salad.
Dress the mixed green salad and pile in the centre of each carpaccio slice.
Decorate with parsley leaves.
Sprinkle grated citron or Buddha's hand over the carpaccio slices
Serve.

This attractive and tasty version of carpaccio takes you off the beaten path away from the traditional dish. The hint of citrus reveals the flavour of beef with its tangy and fruity notes.

Hubert - culinary advisor Routhiau Group