Carpaccio with marinated carrots

Name: carpaccio with marinated carrots
Total time: 80 min
Yield: 4
Ingredients: 6 beautiful forest pens; 2 tablespoon orange juice; 5 orange peel; 1 tablespoon White wine vinegar; 1 teaspoon cumin; 3 tablespoon olive oil; 25 gram pistachio nuts; 4 portions Carpaccio; 40 gram arugula

Ingredients

6 beautiful forest pens
2 tablespoon orange juice
5 orange peel
1 tablespoon White wine vinegar
1 teaspoon cumin

3 tablespoon olive oil
25 gram pistachio nuts
4 portions Carpaccio
40 gram arugula

Directions

Chop the pistachios coarsely.
Peel the carrots with a peeler and scrape them with the peeler in long thin ribbons.
In a bowl, beat the orange juice with the vinegar, cumin, olive oil, orange zest and some salt and freshly ground black pepper to make a dressing.
Scoop the carrots through and marinate for 1 hour.
Roast the pistachio nuts in a dry frying pan light brown, let them cool down on a plate.
Take the carrot ribbons out of the dressing with a slotted spoon and let them drain above it.
Spread the carpaccio on plates and spread the rocket and carrot ribbons in the middle.
Sprinkle the pistachio nuts and cheese flinters (of the carpaccio).
Drop some dressing over the carpaccio.