- Scotch Beef PGI Carpaccio
- 160g Beef Fillet cut from the tail end
- Salt and Pepper
- ½ tbsp Oil
- Scottish Langoustine
- 8 Scottish langoustine in their shell
- 2 tbsp rapeseed oil
- 1/2 Orange zest and juice
- Squeeze lemon juice
- Celeriac remoulade
- 50g celeriac cut in julienne (thin strips)
- 25g mayonnaise
- 1 tsp baby capers
- 1 1/2 tsp gherkins, finely chopped
- Squeeze lemon juice
- Salt and pepper
- Garnish
- Toasted walnuts
- Orange fillets
Scottish Langoustine & Scotch Beef PGI Carpaccio Canape
Scottish Langoustine & Scotch Beef PGI Carpaccio Canape
Chef Scott Lyall
Serves 16
Ingredients
Method
Scotch Beef PGI Carpaccio
1. Season the fillet and sear on all sides turning so that the meat is seared and sealed.
2. Remove the fillet, roll tightly in cling film and refrigerate to firm up.
3. Slice thinly as required.
Scottish Langoustine
1. Remove langoustine meat from the shell along with the intestinal tract.
2. Cook the langoustine with rapeseed oil in a hot pan for 1 - 2 minutes.
3. Add orange juice, orange zest and lemon juice.
4. Season with salt and pepper.
Celeriac remoulade
1. Combine julienned celariac, mayonnaise, gherkin, baby capers and lemon juice.
2. Season with salt and pepper.
Plating up
Lay langoustine half in a canape presentation spoon, then celeriac, top with slice of carpaccio and garnish with walnut and orange.
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