L'Univers FOODHUB · Recette · Wagyu
Wagyu Carpaccio, Pickles and Arugula Coulis
Pickles stand in for vinaigrette: the acidity arrives with each bite, without making the beef soggy. No cooking at all.
Christophe Quéant serves his Wagyu as a carpaccio, with vegetable pickles and an arugula coulis. It's the simplest dish of the twenty, and probably the easiest to recreate: no cooking, two preparations made ahead, three minutes to assemble.
The original dish, by Christophe Quéant, Le Carmin.
The key idea
Pickles stand in for vinaigrette. They bring acidity with each bite, without making the beef soggy the way a sauce poured over it would.
The pickles, the day before
Bring three parts rice vinegar, two parts water and one part sugar to a boil with salt. Pour it hot over thinly sliced vegetables: radish, carrot, cauliflower, red onion. Let cool, then refrigerate. They keep for a week and go with everything.
The FOODHUB version, serves 4
- The coulis. Blend arugula with olive oil and an ice cube to keep it green. Salt, pepper.
- The beef. Twenty minutes in the freezer, then 2 mm slices, spread between two sheets of parchment paper.
- Plating. Chilled plates, slices arranged in a rosette, dots of coulis, drained pickles scattered on top.
- The finish. Fleur de sel, freshly ground pepper, a drizzle of olive oil. Serve right away.
Mistakes to avoid
- Pickles that are too wet. Drain them well, or the brine floods the plate.
- A coulis blended warm. The arugula turns dark: the ice cube is not a detail.
- Seasoning ahead of time. Salt draws water out of raw beef within minutes.
The cuts that work
Further reading
- Wagyu through the eyes of twenty French Michelin-starred chefs
- Wagyu carpaccio, caviar and horseradish
- A5 Wagyu spring rolls
Original dish and photography: Christophe Quéant, Le Carmin, for the J-LEC “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
Tous les ingrédients de cette recette
8 produits de notre catalogue, ajoutés en une fois.
Ajouter les 8 au panier →Les coulisses, les arrivages et les recettes en vidéo :
@foodhubsupplyÀ lire aussi · Wagyu
Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
