Three kinds of carpaccio from the pasture and from the sea

Ingredients for 6 servings:

• 200 g beef fillet(s)
• 200 g salmon fillet(s)
• 200 g tuna
• 3 cloves garlic, fresh
• 100 g pine nuts
• 100 g arugula, ready to cook
• e.g. salt (fleur de sel)
• n. B. Pepper, freshly ground
• n. B. olive oil, virgin
• 150 g Parmesan /Pecorino/Grana Padano, freshly grated
• 1 lemon(s)
• n. B. Balsamic vinegar cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Carpaccio buffet “Surf and Turf”

The three types of fillet (fish and beef) are each cut into strands approximately 2 x 2 cm thick and wrapped tightly in cling film. The strands are then placed in the freezer for 1 to 2 hours. To serve, generously coat large pizza plates or serving platters with the peeled and halved garlic. Drizzle with a little olive oil and a few squeezes of lemon juice. Use a pastry brush to create a thin, even layer on the serving platters. Wash the arugula and pat it dry between kitchen paper towels. Toast the pine nuts with a few drops of olive oil in a non-stick pan over 3/4 heat until golden brown, stirring frequently. Then set the toasted pine nuts aside. Remove the partially frozen fillets from the freezer and cut them into slices no more than 1 mm thick using a slicer or a (very) sharp knife. Quickly arrange them on the prepared platters, sorting according to the type of garlic. Cover the entire surface, slightly overlapping if possible. Carefully season evenly with fleur de sel and grind fresh pepper over it. Regular sea salt works just as well, but the delicate crystals of fleur de sel look more appealing. Now drizzle olive oil sparingly in a thin stream, garnish evenly with the arugula, and top with the hard cheese of your choice using a cheese slicer, grater, or vegetable peeler. Finally, scatter the toasted pine nuts over the carpaccio. If you like, you can now add fine stripes of balsamic vinegar. Alternatively, I always place a bottle of balsamic vinegar on the table for guests to help themselves to. I serve it with thinly sliced ​​fresh flatbread and a dry, young white wine.