The 3 types of fillet (fish and beef) are each cut into strands approx. 2 x 2 cm thick and wrapped tightly in cling film. The strands are now placed in the freezer for 1 to 2 hours.
To serve, large pizza plates or serving platters are now spread extensively with the peeled and halved garlic. A little olive oil and a few splashes of lime juice are then added. A thin, homogeneous layer is created on the serving plates with a pastry brush.
Wash the rocket in between and pat dry between paper towels.
The pine nuts are roasted golden brown with a few drops of olive oil over 3/4 heat in a non-stick pan. Swivel frequently. Then set aside the roasted pine nuts.
Take the frozen fillets out of the freezer and cut them into slices max. 1 mm thick with the slicer or a (very) sharp knife. Now distribute quickly and accurately on the prepared plates. If possible, cover the entire area with a slight overlap. Carefully season evenly with the fleur de sel and grind fresh pepper over it. The seasoning is also good with normal sea salt, but the delicate crystals of the Fleur de Sel are visually more beautiful.
Now sparingly pour olive oil over it in a thin stream, garnish evenly with the rocket and pour the hard cheese of your choice over it with a cheese slicer, a grater or a peeler. Finally, distribute the roasted pine nuts over the carpaccio.
If you like, you can now draw fine strips of balsamic cream over the carpaccio. Alternatively, I always put a bottle of balsamic cream on the table for the guests to serve themselves.
In addition, I serve fresh flatbread in thin slices and a dry, young white wine.
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