Carpaccio With Raw Asparagus, Blood Orange, Fennel, Lemon And Hazelnut Oil

by Chef Keith Froggett

Introduction by James Chatto:
“In March,” says Keith Froggett, “I’m thinking of wild leeks, asparagus and fava beans but they’re not here yet! It’s still very much winter here. This dish represents the rich colours, textures and flavours the colder months offer with a few spring ingredients taken from warmer climates. Co-owner and chef of Scaramouche for more than 20 years, Keith continues to master the most difficult challenge in the restaurant business – offering flawless quality and consistent excellence, year after year. No wonder Scaramouche is always numbered among Toronto’s finest restaurants.

Keith suggests sprinkling the dish with Maldon salt if available.

12 oz (375 g) very fresh, centre cut beef filet
1/3 cup hazelnut oil
1 small firm fennel bulb
Salt and freshly ground pepper
1 small head frisee separated into small pieces
8 large asparagus tips, about 4 inches long, cut into thin long slices
2 Italian blood oranges, segmented
1/2 cup toasted, coarsely crushed hazelnuts
2 tbsp lemon juice
4 oz (100 g) Parmesan cheese

Trim filet of any surface discoloration, wrap and chill well for 1 hour.

Cut filet into 1/4 inch-thick slices and brush lightly with hazelnut oil.

Place 2 slices of filet between two sheets of plastic wrap. Working from the centre gently pound the filet evenly using a flat mallet or back of a pot, to a thickness of about 1/8 inch.

Transfer to an individual serving plate, cover tightly with fresh plastic pushing it against the meat to remove air. Refrigerate.

Repeat with remaining slices. This can be done up to 5 hours in advance of serving.

Cut fennel into quarters, trim the core if necessary but leave enough to keep the layers together. Shave into thin slices with a mandoline, preferably, and drop into iced water to crisp, for no more than 5 minutes.

Remove plates from the refrigerator. Remove plastic and season the filet with salt and pepper.

Add a few frisee leaves, fennel shavings, asparagus slices and orange segments to each plate, taking care not to overwhelm the beef.

Sprinkle with some of the hazelnuts, a little more salt, a drizzle of hazelnut oil and a squeeze of lemon juice.

Shave the cheese over and serve immediately.