Bischöfliche Weingüter Trier Frühburgunder

Ingredients

• 300 gwild boar loin (boned and trimmed)
• 125 gfresh blackberries
• 3 tbspwalnut oil
• 2 tbspwhite balsamic vinegar
• 1 tspforest honey
• 1 pieceshallot
• 1 tsppink peppercorns
• 30 garugula
• 20 gpine nuts
• 1 pinchsea salt

Preparation

1. 1Remove any sinew from the wild boar loin, wrap it tightly in plastic wrap, and place it in the freezer for about 90 minutes until slightly firm.
2. 2Meanwhile, press half of the blackberries through a fine-mesh sieve to obtain a smooth fruit purée.
3. 3Whisk the blackberry purée in a small bowl with the walnut oil, balsamic vinegar, and honey to create an emulsion.
4. 4Finely mince the shallot and stir it into the vinaigrette. Season to taste with a pinch of salt and freshly ground black pepper.
5. 5Toast the pine nuts in a dry pan until golden brown and set aside to cool.
6. 6Using a meat slicer or a very sharp knife, cut the semi-frozen meat into paper-thin slices.
7. 7Arrange the meat slices in a fan shape on flat plates and place the washed arugula in the center.
8. 8Halve the remaining blackberries and distribute them over the meat.
9. 9Drizzle the carpaccio generously with the vinaigrette and garnish with the toasted pine nuts and slightly crushed pink peppercorns before serving.