Elk Carpaccio Recipe
Parmesan Coulis | Black Garlic Emulsion | Preserved Lime Vinaigrette | Truffled Sesame Crisp
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Ingredients
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Elk Carpaccio
Parmesan Coulis
Black Garlic Emulsion
Preserved Lime Vinaigrette
Truffled Sesame Crisp
Method
Preparation of Elk Carpaccio
- 1
Prepare the Elk
Freeze the elk loin for about 1-2 hours until firm but not frozen solid. Thinly slice the elk loin with a sharp knife and arrange on a plate.
- 2
Season
Sprinkle sea salt and black pepper over the elk slices to season.
Making Parmesan Coulis
- 3
Combine Ingredients
In a saucepan, combine grated Parmesan cheese and heavy cream. Heat over medium heat until the cheese melts into a smooth sauce. Stir in salt.
- 4
Blend
Transfer the mixture to a blender and blend until smooth. Set aside.
Preparing Black Garlic Emulsion
- 5
Blend Ingredients
In a blender, combine black garlic cloves, olive oil, lemon juice, and salt. Blend until smooth.
Making Preserved Lime Vinaigrette
- 6
Preparing Truffled Sesame Crisp
- 7
Make the Dough
In a bowl, mix sesame seeds, truffle oil, flour, and enough water to form a dough. Roll out thinly and cut into desired shapes.
- 8
Bake
Place on a baking sheet and bake at 350°F (175°C) until golden and crispy, about 10-15 minutes.
Assembly
- 9
Plate the Dish
On a serving platter, layer the elk carpaccio, drizzle with Parmesan coulis, and finish with black garlic emulsion and preserved lime vinaigrette. Garnish with truffled sesame crisps.