Veal Tartar & Carpaccio

Preparation

1. For the tartar: cut the fillet tips into fine cubes. Marinate with salt, pepper and olive oil and mix the finely chopped capers and herbs into the mixture as desired and season to taste.
2. For the carpaccio: brush the fillet with a little oil, season with salt and pepper and wrap it in cling film as tightly as possible. Wrap the cling filmed roll in aluminum foil, twist into the desired shape and freeze. Cut the fillet in a frozen state into wafer-thin slices, preferably with a slicer. Tip: use saddle of veal.
3. For the oven tomatoes: finely dice the onion and garlic. Place on a baking tray with the remaining ingredients and mix well. Place the tray in the oven at 160–170 ° C (fan oven) for approx. 15 minutes and roast the tomatoes. Allow to cool and dry in the oven at 60 ° C for another 4–5 hours. Layer the tomatoes in mason jars and cover with olive oil.
4. For the Base recipe QiQ Dip Sauce: heat the QimiQ Cream Base in a saucepan to 85 ° C. Remove from the heat and stir in the QiQ Base for Butter Sauce, until it has completely dissolved. Slowly work in the oil with a hand blender or whisk.
5. For the dip: place the Base QiQ Dip Sauce in a bowl. Add the fresh orange juice, Dijon mustard, honey, basil, orange zest, lemon oil, cayenne pepper and salt and stir well with a whisk.
6. Plating: spread the orange and basil dip on a plate to create a base. Place approx. 100 g carpaccio on top and then 30 g of the tartar on top of the carpaccio. Our tip: garnish the plate with oven tomatoes, capers and lettuce. Drizzle with herb oil (e.g. basil oil) and lightly season with the Pepe Valle Maggia.