John Myers
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Carpaccio with Green Asparagus and Shimeji Mushrooms
The perfect carpaccio with green asparagus and shimeji mushrooms recipe with a picture and simple step-by-step instructions.
To garnish:
- 2 tbsp Kecap Tim Ikan, (see my recipes in the database)
- 1 tbsp Sesame oil, light
- 16 Poles Asparagus, green
- 6 tbsp Hollandaise sauce
- 40 g Shimeji mushrooms, with a white head
- 6 leaves Frisée salad
- 1 medium-sized Tomato, red
- 2 pinch Salt
- 8 drops Balsamic vinegar of Modena
- 2 tbsp Extra virgin olive oil
Also:
- 300 g Water
- 6 g Chicken broth, Kraft bouillon
- Mix the Kecap Tim Ikan with the sesame oil and have a small brush ready.
- Cut 20 slices from a larger, frozen fillet of beef with a bread slicer. Lay out tile-like on 2 serving dishes piece by piece. Brush each freshly laid piece with the Kecap Tim Ikan mixture on one side.
- Separate the Shimeji mushrooms from the mycelium and substrate and cut the stems into thin rolls and sprinkle over the carpaccio. Use the heads for garnish.
- Wash the tomato and cut across into 8 thin slices. Sprinkle the slices with the salt and add 1 drop of the balsamic vinegar per slice. Place the slices on the edge opposite the carpaccio and cover with the washed frisée leaves.
- Cut the asparagus by 1 cm at the bottom and peel down from the center. Bring the water to the boil in a large pan, dissolve the bouillon in it and add the asparagus. Simmer for a maximum of 4 minutes, remove from the broth, place on the serving bowls, pour the hollandaise over the asparagus and drizzle the olive oil over the salad.
- Garnish with the mushrooms and serve immediately.
Annotation:
- Let the asparagus boiling water cool down, freeze it deep and use it later for a soup.
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