Carpaccio of skinkemignon with caper vinaigrette and salads

Ingredients for Carpaccio of skinkemignon with caper vinaigrette and salads

Instructions for Carpaccio of skinkemignon with caper vinaigrette and salads

To prepare the Carpaccio of skinkemignon with caper vinaigrette and salads recipe, please follow these instructions:

Meat: Pat skinkemignonen dry with paper towel. Season with salt and pepper. Allow the oil to be heated in a pan by good heat. Brown quickly mignonen on all sides. and place it in a baking dish. Set it in a cold oven. Turn on the oven at 160 degrees and fry it for about 30 minutes. Used frying thermometer to the Center temperature be 63-65 degrees. Take the meat out of the oven and let it cool. Style it in a refrigerator. Cut the meat into very thin slices and serve them in a batch operation on the plates.

Caper vinaigrette: getting all the ingredients for the vinaigretten in a blender or quick picks and blend it. If you do not have a blender, all chopped finely and mix with a whisk. Season with salt and pepper. Put vinaigretten on the meat at no.

Salad: cut a cross in the top of the tomatoes. Got them in boiling water. After five-ten seconds loosens the skin. Came them in cold water. Remove the skin. Cut the tomatoes into quarters and remove the seeds. Cut the tomatoes into cubes.

Potato cut into paper thin slices. Pat the slices dry and fry them in oil light brown. Place them on paper towels and sprinkle with salt.

Grate the salad into suitable pieces, mix with thyme and Chervil, dripping with oil, then the balsamic vinegar, salt and pepper. Turn the tomatoes and potato chips. Put the salad on the flesh. Serve immediately.

Tips:
The meat can be cooked the day in advance remains of skinkemignon can also be used. Remnants of fried pork tenderloin, Fillet, loin without fat Royal and edge can also be used in Court is also ideal at breakfast or for a light summer lunch