Mercurio's Menu by Paul Mercurio

Author:Paul Mercurio
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-12T04:00:00+00:00

120 g (4¼ oz) Margaret River venison loin, trimmed

olive oil, to taste

baby capers, drained and rinsed, to taste

shaved parmesan cheese, to taste

4 Abrolhos scallops (see note)

DILL MAYONNAISE

2 eggs

½ teaspoon dijon mustard

1 tablespoon white wine vinegar

250 ml (9 fl oz/1 cup) vegetable oil

1–2 tablespoons chopped dill

Freeze the venison for about 30 minutes to make it easier to slice. Slice the meat as thinly as possible — a meat slicer or a salmon slicing knife will give the best results. Each person should have three paper thin slices.

For the dill mayonnaise: Whisk the eggs, mustard and vinegars together in a small bowl, then slowly whisk in the oil. Season with salt and pepper and whisk in the dill and lemon.

Lay the slices of venison on a cold plate not overlapping, drizzle with olive oil, then sprinkle with capers, shaved parmesan and some freshly ground black pepper. Dress with the dill mayonnaise.

Briefly sear the scallops in a frying pan over very high heat then place on top of the venison and serve immediately.

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