Golden Carpaccio - Gustav Klimt by Chef Hirohiko Shoda

Ingredients (4 people)

for the carpaccio of fesone

400g of fesone meat
salt
lemon juice
soy sauce
extra virgin olive oil
gold leaf sheets

for the aromatic salad

50g rocket
50g chives
salt
balsamic vinegar
extra virgin olive oil

for the gold sauce

30g yolk
5g mustard
3g white wine vinegar
30g still water
100g grapeseed oil
30 g extra virgin olive oil
1g saffron

finishing touches

edible flowers
liquid saffron

Preparation

For the fesone carpaccio, clean the fesone well and cut into thin slices. Season with all the ingredients and leave to marinate in the refrigerator for 10 minutes.

For the aromatic salad, clean the rocket and chives well. Cut the rocket into chunks and the chives into 1 cm sticks. Season with all the ingredients.

For the golden sauce, blend all the ingredients with the mixer until you get a smooth sauce.

In a serving dish, lay the slices of fesone carpaccio. Cover with the golden sauce. Add the aromatic salad and sprinkle with the golden sauce. Finish with edible flowers and drops of liquid saffron.

Recipe taken from: https://www.alimentipedia.it/hiro-shoda.html