Roe Carpaccio

Ingredients

• Roe tenderloin
• butternut squash
• knob of butter
• 1 shallot – finely chopped
• 1 garlic clove – grated
• 1 lemon zest
• handful of salted capers – chopped
• handful of sweet red peppers (from a jar) – chopped
• handful of parsley – finely chopped
• sea salt & black pepper seasoning
• parmesan
• coconut milk
• 1 dsp mango chutney
• cilantro stalks – chopped
• squeezed lime juice

For the tandoori sauce;

• 1 chopped scotch bonnet chilli
• 3 cardomon pods
• 1 dsp ground coriander
• 1 dsp turmeric
• 1 dsp cumin
• 1 dsp cloves
• 1 dsp garlic granules
• 1 dsp cinnamon
• 1 dsp paprika
• a squeeze of lime
• 2 dsp tomato paste

Method

1. Flash fry the tenderloins in super hot butter with a splash of oil to raise the smoke point
2. Once browned, sprinkle with sea salt and black pepper and put the loins in the freezer to chill
3. For the dressing; mix together the chopped shallot, grated garlic clove, lemon zest, chopped salted capers, sweet red peppers and finely chopped parsley
4. Now slice the roe loins into 1 inch discs and lay them well spaced onto baking parchment
5. Lay another layer of parchment on top
6. Bash each loin disc out to twice the circumference
7. Lay the thin discs of loin on a platter and sprinkle with the dressing
8. Season the meat with salt and pepper
9. Shave on parmesan and drizzle with extra virgin olive oil
10. For the tandoori paste; mix all tandoori ingredients together in a pestle and mortar
11. Skewer the roe loins on metal skewers and paste with the tandoori paste – grill over charcoal
12. For the butter nut squash; half each squash and scoop out the seeds
13. Fill the recess with 1 dsp coconut milk and 1 dsp mango chutney
14. Bake in a wood fired oven
15. For the tandoori sauce; put the remainder of the tandoori paste in a small pan
16. Toast it for a few seconds
17. Add chopped cilantro stalks, lime juice and 1 cup of coconut milk
18. Cook this down for 5 mins
19. Rest the meat for 5 mins
20. Serve separately – with the sauce in a dipping pot