Tender, fresh and aromatic: summer veal meets citrus and garden herbs
Tender veal, sliced wafer-thin, marinated with a composition of Mediterranean herbs and served with a fine lemon crème fraîche: this dish is light and summery, full of flavor and a real eye-catcher. Ideal as an elegant starter or light main course.
Ideal wine accompaniment: Pinot Blanc from Alsace AOC (France)
A Pinot Blanc from Alsace proves to be a congenial partner here. Its freshness, paired with fine pear and citrus fruit and a gentle creaminess, supports the aromas of the lemon crème fraîche and makes the finely seasoned veal shine. The moderate acidity invigorates without disturbing, the texture supports the crème without losing its lightness. Pinot blancs from cooler vineyards with ageing in stainless steel tanks are ideal here.
Another 5 wine recommendations for this pairing:
1st Soave Classico DOC (Veneto, Italy)
A classic Garganega-dominant Soave with elegant citrus notes, white flowers and hints of almond. Its freshness and mineral structure harmonize perfectly with the fine veal slices, while the slightly creamy texture goes well with lemon crème fraîche. Ideal chilled as a summer accompaniment.
2. Verdicchio dei Castelli di Jesi Classico Superiore DOC (Marche, Italy)
With its fine citrus profile, hints of almonds and lively acidity, this Verdicchio offers a balanced interplay of freshness and structure. The herbaceous notes of the dish find a stylish echo in it, while its supple texture flatters the crème fraîche.
3. chardonnay (Chablis AOC, France)
A classic Chablis without wood aging brings cool minerality, green apple and a hint of lemon. Its precise acidity accentuates the lemon crème fraîche, while its freshness and finesse harmonize perfectly with the delicate flesh. Particularly refined in combination with fresh herbs.
4. Lugana DOC (Lake Garda, Veneto or Lombardy, Italy)
A Trebbiano di Lugana (Turbiana) with a fine melt, fresh acidity and aromas of peach, citrus and almonds brings Mediterranean flair to the glass. It emphasizes the freshness of the dish and supports the creamy and herbaceous components in equal measure.
5. Muscadet Sèvre-et-Maine sur Lie AOC (Loire, France)
This light, salty-fresh Melon de Bourgogne goes perfectly with the lightness of veal. Its yeasty notes emphasize the creaminess, while citrus and apple notes accentuate the aromas of crème fraîche and lemon zest. A subtle but highly precise companion.
The recipe:
Kräutermariniertes Carpaccio vom Kalb mit Zitronen-Crème fraîche
Cooking utensils
- 1 Schneidebrett und scharfes Messer
- 1 Zitronenreibe
- 1 Schüssele für Marinade
- 1 Teller zum Anrichten
Ingredients
Für das Carpaccio:
- 200 g Kalbsfilet sehr frisch
- 1 TL grobes Meersalz
- 1 TL schwarze Pfefferkörner frisch gemúhlen
- 1 EL Olivenöl
- 1 TL Zitronensaft
- 1 TL fein gehackter Rosmarin
- 1 TL fein gehackter Thymian
- 1 TL fein geschnittener Schnittlauch
Für die Crème fraîche:
- 100 g Crème fraîche
- 1 TL Zitronenabrieb
- 1 TL Zitronensaft
- Salz und Pfeffer nach Geschmack
Topping:
- Rucola oder Gartenkresse
- optional: Parmesansplitter
Preparation
Fleisch vorbereiten:
- Kalbsfilet in Frischhaltefolie einwickeln und leicht anfrieren (ca. 20 Min.).
- Anschließend hauchdünn aufschneiden und auf einem Teller auslegen.
Marinieren:
- Olivenöl, Zitronensaft, Salz, Pfeffer und die gehackten Kräuter verrühren.
- Die Marinade gleichmäßig über das Fleisch träufeln. 5 Minuten ziehen lassen.
Crème anrühren:
- Crème fraîche mit Zitronensaft und -abrieb verrühren.
- Mit Salz und Pfeffer abschmecken.
Anrichten:
- Kalbfleisch auf Tellern verteilen.
- Mit Crème fraîche-Tupfern, Rucola und Parmesansplittern garnieren.
Empfohlene Beilagen
- Ciabatta oder Baguette
- Grüner Blattsalat mit Vinaigrette
- In Olivenöl eingelegte Artischocken
