12 thin slices of beef (carpaccio),
1 large bunch of watercress (or spinach),
1 sprig of rosemary,
10 anchovies in oil,
20g of butter,
2 tbsp. walnut oil,
fleur de sel (white sea salt) and pepper.
Remove stems, wash the watercress, put it in a steamer and cook for 4-5 minutes.
Chop nuts, rosemary and cooled watercress. Sauté the nuts in the butter, add anchovies, washed and plucked rosemary, watercress and cook for a few minutes.
Sprinkle salt and pepper on the beef and put the stuffing on each slice. Roll and close with a cocktail stick.
Place the rolls in the steamer for 5 minutes. Arrange three rolls on a plate, sprinkle with dash of walnut oil and a pinch of salt.
Serve with raw shredded vegetables (white and red cabbage, carrots, cucumbers) dressed with a sauce yogurt (mixed with fresh mint).