Slightly freeze the meat and cut it into thin slices (or ask your butcher).
Put the nuts into a food processor together with 3 tablespoons of nut oil. Mix until a light coloured mousse is obtained. Add the Cenovis and mix again for a few seconds to blend the ingredients well.
Season with salt, pepper and Cayenne pepper. Keep in a cool place.
To serve: Spread the Carpaccio on the plates. Season with salt and pepper. Put a small amount of mousse on the side of each plate. Serve with a rocket salad.
Veal tartare and crisp bread slices with Cenovis
Ingredients (for 4 persons)
200 g veal (from the fillet)
Olive oil
One or two lemons
3 tablespoonfuls of Flat parsley
Salt, pepper
A clove of garlic
wholemeal bread
50 g butter
1 tablespoonful of Cenovis spread
Preparation
Mince the meat with a knife. Season with salt, pepper and lemon juice. Add the flat parsley and half a clove of garlic.
Cut the bread into slices and let it dry in the oven at 120° (the soft part of the bread has to be completely dry).
Just before serving, spread the Cenovis butter on the bread and put it (the bread) under the grill.
Fennel cream soup and Cenovis whipped cream
Ingredients (for 4 persons)
1 large fennel (300 g)
1 small shallot
½ teaspoonful of chicken broth
1 knob of butter
1 dl whipped cream
1 to 2 tablespoonfuls Cenovis spread
sunflower seeds
Preparation
Cut the fennel into pieces, keeping the green for decoration.
Snip the shallot. Let it sweat in a tablespoonful of oil.
Add the cut fennel and 4 dl water with the chicken broth. Let it simmer on low heat until the vegetable is tender.
Blend in a mixer and add a knob of butter. Add salt, pepper and some water if necessary to obtain a creamy consistency (one could also add a small amount of cream).
Whip the mixture and flavour it with the Cenovis.
Roast the sunflower seeds in a shallow frying pan.
To serve: pour the cream soup into 4 bowls, stir in the sunflower seeds and garnish with the whipped cream and the green of the fennel.
