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Veal Crudo with King George Mushrooms on Sourdough

Recipe by Tobie Puttock

  • 300g veal or beef fillet, must be best quality
  • Small handful of flat leaf parsley, finely chopped
  • Sea salt and freshly cracked pepper
  • ½ tablespoon of freshly picked thyme, finely chopped
  • 1 lemon
  • 4 slices of sourdough, sliced approx 1cm thick and toasted
  • 2 large or 4 smaller King George mushrooms
  • Extra virgin olive oil

1) Very finely chop the veal and place it into a mixing bowl. Season generously with sea salt, freshly cracked pepper, thyme, a squeeze of lemon and a good drizzle of extra virgin olive oil. Mix with a spoon.

2) Slice the mushrooms lengthways, as thinly as you can.

3) Smear the veal mixture over the toasted bread. Arrange the mushrooms with the veal, add a final squeeze of lemon juice and a drizzle of extra virgin olive oil. Add chopped parsley to finish.

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