Tokyo turnip carpaccio
Carpaccio of Tokyo turnips, dill oil, hazelnuts, beetroot shoots by Alexandre Marchon
To be enjoyed with lychee mead.
Ingredients for 4 people
4 Tokyo turnips
1 bunch of dill
50cl grape seed oil
100g hazelnuts
A few beetroot shoots
Flower of salt
Preparation
Preparation time: 1 hour.
Infuse the tails of a bunch of dill in 50cl of grape seed oil. Heat to 50°C for 5 minutes.
Blend with the rest of the bunch in a blender at high speed for 2 minutes.
Strain through a cheesecloth. Set aside and allow to cool.
Use a mandolin to cut very thin slices of Tokyo turnip, or new turnip.
Arrange in staggered rows or rosettes on a cold plate, season with dill oil, chopped hazelnuts, beetroot shoots seasoned with vinegar, fleur de sel and a turn of the pepper mill.
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