Carne crude with anchovies and lemon zest

Slice 200g fillet of beef in 4x4 mm cubes. Roughly hack 50g hazelnuts and toast them in 1 tbsp olive oil. Drain and finely hack 4 anchovies.

Mix the meat with 2/3 of the hazelnuts, 2 tbsp good olive oil, the anchovies and the zest of 1/2 lemon. Taste and season with salt and pepper 

Serve as shown with watercress, finish with olive oil, fresh pepper, the last of the hazelnuts and more lemon zest.

(Here Dosia Brewers original recipe in Dutch)