At present, the term "carpaccio" is applied to any dish made from thinly sliced products that have not been heat treated, including meat, fish, seafood, vegetables and mushrooms.
A delicious carpaccio can be prepared from salmon. Of course, it's better if the fish from which you are going to cook are caught in the sea, and not raised in a pond. But these are the details.
Tell us how to make salmon carpaccio with red pepper, the recipe for this dish is simple, but the result is excellent. This dish can be recommended for an easy meal. Only those who will eat it for the first time should be careful not to get too carried away without checking their organism for reaction in case of using almost raw fish (we shall slightly lighten it lightly).
- salmon is fresh (or freshly frozen, which, maybe even better) - about 150 g;
- pepper red spicy - 1 whole pod, it is better fresh;
- leeks - 1 stem, white part;
- vegetable oil of the first cold pressed (for example, olive or mustard);
- dry ground spices (nutmeg, cloves, bay leaf, sweet pepper);
- garlic - 1-2 cloves;
- vinegar natural wine;
- greens for decoration.
A piece of fish fillet, from which we will prepare carpaccio, we will place in the freezer compartment of the refrigerator for a while (about an hour) - let it freeze, so it will be more convenient to cut it.
While the fish is freezing to the required condition, we will take up the marinating sauce. Red hot pepper and garlic is ground in a mortar with a small amount of salt. Put the spices in, put it all in a bowl and add the mixture of butter and vinegar in a ratio of 3: 1. All thoroughly mix and leave to infuse until the fish hardens.
We take a piece of fish and a sharp knife with a thin blade cut thin, almost transparent slices across the fibers. We cut the white part of the stem of the leek into very thin slices.
Strain the sauce through a strainer. Lubricate the sauce of the bottom of the serving dish with a silicone brush. From above, alternating nicely, and not closely lay out thin slices of fish and circles of onions.
Lubricate the top sides of each slice of salmon and each onion circle with a marinating hot sauce. Leave the minutes at least 10 (and maybe 20). We make out greens and we submit to a table. Such an appetizer will perfectly suit vodka, gin, grappa, rakia and other strong spirits, as well as salmon carpaccio can be served to pink or white wine, as well as to dark beer.
In order not to mess with the sauce, you can prepare salmon carpaccio with the ready-made classic Italian sauce "Pesto".