Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion

Antonino Cannavacciuolo

INGREDIENTS

Boves veal fillet
Caviar
Aromatic herbs
Edible flowers

Marinated onion
Red onion
Lemon
Extra virgin olive oil
Salt

Oyster sauce
Oysters
Spring onion
Extra virgin olive oil
Potatoes
Sparkling white wine
Milk cream

Gremolada
Lemon


 

METHOD

Marinated onion
Cut the red onion into julienne strips, salt well and leave to marinate for two hours. When the two hours are up, wash the onion thoroughly, dry and dress with extra virgin olive oil and lemon juice.

Oyster sauce
Open the oysters, paying attention not to lose their liquid.
Gently fry the chopped spring onion in a frying pan, in extra virgin oil. Add a finely chopped potato and cook with the wine. When the alcohol has evaporated, finish cooking the potato using the oyster water. Add the milk cream and then the oysters.

Gremolada
Use a potato peeler to peel a lemon and remove the pith. Then cut the lemon zest into julienne strips and small cubes to obtain the gremolada.

Cut the Boves veal fillet into 1.5 cm cubes, dress them with extra virgin olive oil and lemon, sprinkle with salt and lay on a plate. Lay the marinated onion on top with a quenelle of caviar shaped using two coffee spoons. Lastly, complete the dish with the oyster sauce.
Garnish with aromatic herbs and edible flowers.

 

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