Carpaccio:
Wrap the feal fillet in cling film to get sausage shape. Leave it to rest a minimum of 4 hours in the fridge.
When ready un-wrap and sear in a pan with a bit of oil, season.
Coat the fillet with crushed hazelnuts (In mortar) and wrap again in cling fil to keep the sausage shape. Place in the freezer.
Parmesan crisps:
Pre-heat the oven at 200C. On a baking tray with grease paper, place a layer of freshly gratted parmesan cheese and bake until golden brown.
Lift the crisps to cool down at room temparature on a ramequin.
To serve, thinly slice the veal and add a crisp of parmesan cheese. Drizzle with hazelnut oil and keep in the fridge until service.