Recipe: Fish carpaccio

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Fish carpaccio.

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The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. Choosing Healthy Carbs for Weight Loss.

Fish carpaccio Carpaccio is a dish of thinly sliced, raw meat or fish, usually made from beef, venison, scallop or fish. It is important to slice the fish very finely as it will be served raw. Most fresh fish can be used for carpaccio; oily fish such as tuna and salmon or white fish such as sea bass are particularly well suited for serving raw.
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Turns out ingredients Fish carpaccio is:

You Set Up 500 grams of whait fresh fish (I used locus).
You Set Up 2 teaspoon of coriander seeds.
You Need 4 spoon of tomato seeds (squeeze 5 tomato, filter from liquids).
Set Up leaves of Basil.
Set Up Here 6-8 of Fresh oregano leaves.
You Need 1-2 of hot chili pepper (slices).
You Set Up of Lime juice from 1 lemon.
Prepare 8 tablespoon of olive oil.
You Set Up of Salt.
You Need of Decoration for the center of the dish.
You Need 4 slice of salmon: 10-15 cm long; 2 cm thick.
You Need 4 of quail eggs.

With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk together the lemon. Pat dry the tilapia fillet and wrap it in cling film. Take it out of the freezer and cut it into very thin slices.

Here's how to make Fish carpaccio Langkah demi langkah

Slice the fish into thin slices.
Place the fish slices on a plate with some olive oil, lay over cling film and carefully flatten using a meat hammer until a thin surface is obtained..
Season first with salt, coriander seeds, tomato seeds and chili rings.
Drizzle olive oil, sprinkle basil and oregano leaves..
Before service, drizzle the lemon juice and serve immediately.
It is recommended served with litel toast.

Take a piece of cling film four times bigger than your slice of fish. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion. Even thinly sliced vegetables or fruits are sometimes served as carpaccio. Interestingly, carpaccio is named after an Italian painter who was known for employing bright red in his works, evoking the bright red of the raw beef. Fish tends to be delicate, veal tends to be earthy, and beef is generally pungent and flavorful. .

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