Fish carpaccio. Salmon carpaccio Sockeye salmon carpaccio recipe

Carpaccio implies that the product from which it is prepared will be taken raw. Typically, carpaccio is made from meat and fish, with fillets of both fish and meat cut into very thin slices so that they are well marinated and thereby cooked.

Salmon carpaccio is an Italian, Mediterranean dish, so the ingredients are all simple and accessible to Italians, but we have to work a little harder to find pesto sauce in the store. I found a way out myself. Parmesan and balsamic cheese, like olive oil, can already be easily found in supermarkets. It is advisable to take salmon fresh, not frozen.

So, let's prepare salmon carpaccio. We will prepare all the products according to the list.

First of all, let's make the marinade. To do this, mix olive oil, pesto and balsamic sauce in a bowl. Squeeze the juice of half a lemon. Leave the other half of the lemon for serving.

Add salt and a mixture of peppers to taste. Now whisk the marinade until smooth.

A flat dish is best for serving carpaccio. Pour a little marinade onto the dish and place the thinly sliced ​​salmon fillet overlapping the dish in one layer. Using a silicone brush, coat the top of the fish fillet generously with marinade. At this stage, you should cover the fish with cling film and put it in the refrigerator to marinate for at least 30-40 minutes, more is possible.

Before serving salmon carpaccio, add the rest of the ingredients, which Italians consider an excellent addition to carpaccio. Cut the cherry tomatoes into quarters and place them in random order. Place arugula on top of the salmon, sprinkle the carpaccio with pine nuts and a mixture of peppers.

Garnish with a slice of lemon and capers, sprinkle with grated Parmesan. True, Parmesan can also be cut into thin slices, it’s up to you to decide. Pour the remaining marinade and a small amount of balsamic over the dish.

Carpaccio is served as a cold appetizer for an aperitif; you can often see Italians eating carpaccio with the fish on a piece of fresh white bread.

Whatever you serve with salmon carpaccio, it will always be delicious! Bon appetit!

Carpaccio fascinates with its simplicity and refined taste. With the help of all kinds of sauces, you can give the dish an original shade with citrus, hot, spicy notes. It seems that it is impossible to spoil an Italian appetizer, but it is difficult to create a spectacular dish without valuable advice from a culinary specialist...

Carpaccio is a unique creation by the Venetian Giuseppe Cipriani, created in a few moments in 1950 to console the sad Countess Amalia. As the story goes, the doctor did not allow her to eat her favorite meat products, even boiled in water, but an experienced cook outwitted the doctors and served raw veal, cutting it into translucent slices. To smooth out the unusual taste and texture of the dish, Giuseppe prepared an interesting sauce: mixed milk with mayonnaise, added a little Worcestershire sauce and lemon juice. The appetizer turned out to be gorgeous, and the red and white palette was reminiscent of the color scheme of the paintings of the painter Vittore Carpaccio...

Secrets of preparing exquisite carpaccio

The Venetian dish is loved all over the world. Cooks experimented, adding new products, sauces, and spices. Nowadays, beef, vegetables, fruits, fish, seafood, and mushrooms are used as the main components. What distinguishes real carpaccio from an ordinary snack?

The main component is served raw, so you should not prepare a dish from pork or game. It is not advisable to eat their meat without heat treatment, so as not to contract trichinosis and other dangerous illnesses - this is a risk.

The taste of natural products should prevail in carpaccio. Chicken fillet is almost tasteless, so it is rarely used for cooking, but the correct composition of the dressing can correct the situation.

The main component of the Italian dish is cut into very thin slices on a slicer or mandolin grater (until translucent). Before cooking, cooks place meat and fish preparations for appetizers in the freezer so that the cut slices come out even and neat.

The frozen food plates are immediately placed on a plate. Precision is important in design, because in a minute they cannot be rearranged without preserving their integrity and shape.

Raw meat, poultry or fish should be as fresh as possible, but for prevention it is worth putting in the freezer. Low temperature neutralizes bad microorganisms.

Products are cut exclusively across the grain, otherwise the plates will turn out too tough to eat.

Carpaccio is traditionally decorated with sprigs of crispy arugula, sprinkled with lemon juice, sprinkled with freshly ground fresh pepper and mature Parmesan. The cheese can be cut into slices, grated on a special grater or pricked (you should get tiny fragments).

The sauce is evenly distributed over a wide plate, and then the slices of food are laid out in one layer and overlapping so that they are quickly soaked in the dressing. Lightly sprinkle olive oil on top so that the meat does not dry out and has an appetizing shine.

The finished dish is served immediately after preparation and is not stored for more than half an hour. Although you can use a trick: after cutting, place the pieces of food on a plate (without sauce), wrap the dishes in film, and leave them in the refrigerator for one day.

The Venetian traditional dish attracts with its refined taste, bright palette of colors and appetizing appearance. Creating an exquisite carpaccio is not difficult if you properly prepare the main product and choose the sauce.

Varieties of Italian snacks

Veal carpaccio

Veal meat should be tender, rich reddish in color. You should not prepare carpaccio from old beef, because it is tough, has an unattractive color, and does not have a bright, specific aftertaste. You can often find large beef tenderloin with streaks of fat, which is unacceptable for Italian food. It is better to purchase the product on the market, avoiding vacuum packaging.

Veal tenderloin is prepared in several variations: completely without spices or seasoned with salt, pepper, lemon concentrate, which should be taken into account when preparing the sauce. Cooks often cut the meat in such a way as to create an even rectangular layer, like a roll. Sprinkle with chopped fresh thyme and wrap. The slices turn out beautiful, tasty and look very impressive.

It is not difficult to prepare meat for a Venetian dish even at home under normal conditions:

This way, it is easy to shape any meat or fish, and the slices will turn out perfectly round.

Using various sauces based on vegetable oils, cream and mayonnaise, you can prepare many interesting dishes. Veal meat has an unusual taste, which you want to elegantly emphasize with interesting dressings:

• mix soy and hot Chili Garlic sauce with mayonnaise;
• prepare an original dressing based on sunflower and truffle oil, soy and Worcestershire sauces, add garlic;
• olive oil, fresh lemon, a little salt and fresh pepper will skillfully highlight the natural taste of meat;
• mix grainy mustard, fresh lemon juice, vegetable oil, and a little chopped anchovies.

In addition to traditional ingredients, veal carpaccio can be supplemented with cherry halves, white sesame seeds, artichokes, capers, and a handful of seasoned mixed salad. Decorate with grapefruit fillets, balsamic cream, and black ciabatta croutons.

Beef carpaccio turns out to be especially tasty if you are lucky enough to find marbled beef on store shelves.

Meat carpaccio

In addition to veal, you can use horse tenderloin, which attracts gourmets with its light, specific taste and pleasant texture. It is pre-marinated and served with cranberry-honey or berry sauce, lemon-mustard dressing with basil.

For an appetizer with ostrich meat, it is advisable to use the thickened part of the fillet (it is softer). Season with wine sauce or traditional olive oil. Add cherry tomatoes and dried Kalamata olives.

The Venetian dish of duck breast attracts with its original taste. The fillet is most often trimmed of fat, marinated in soy and Worcestershire sauces, honey, two briskets are put together and shaped using film (round or rectangular). The appetizer is seasoned with Pesto, olive oil, or a raspberry-wine sauce is prepared, adding basil and Narsharab. Decorate with fresh berries, almond petals, pieces of fried foie gras, and cherry tomatoes.

Chicken breast carpaccio can be served with slices of lemon, orange, and the product can be marinated in soy sauce, citrus juice, paprika, and garlic. Cooks often use fresh meat rather than dried meat.

Fish carpaccio

Salmon or salmon is a popular product for a gourmet dish. It is prepared according to the principle of veal tenderloin: the fillet is cut lengthwise, the halves are folded and wrapped in film. To get rectangular slices, an even piece of salmon is plasticized, cutting off the thin belly part. Be sure to check for seeds. The fish chosen is fresh, without an unpleasant odor, loose texture and pale color.

Any dressing is suitable for salmon carpaccio:

• lemon-honey;
• the fish is sprinkled with olive oil, and cranberry sauce is served in a gravy boat;
• mix vegetable oil, fresh lemon juice and oyster sauce (this option is suitable for any type of fish);
• puree ripe mango with ginger, add chili for spiciness and adjust to the desired consistency with olive oil or yogurt;
• mix mayonnaise, wasabi and soy sauce.

The salmon dish can be supplemented with Guacamole, Pesto sauce, garnished with cherry tomatoes, green onions, sesame seeds, shrimp, spinach, capers, and tarragon.

Tuna carpaccio is not always frozen in order to cut into thin strips. Drizzle with dressing prepared on the basis of Crimean onions and soy sauce. Sprinkle with vegetable oil (you can add oyster sauce or mustard). To prevent the fillet from turning light, it is better not to season it with lemon juice, but serve separately if necessary. Tuna goes well with strawberries, cherry tomatoes, olives, balsamic cream, and capers. Often served without Parmesan and garnished with sunflower microgreens.

This unusual dish is made from butterfish, complemented by a dressing of sun-dried tomatoes, capers, and vegetable oil. Mesmerizing taste of monkfish fillet marinated in lime sauce with basil, spices, chili flakes. Laquedra and dorado seasoned with oyster sauce, lemon juice and butter are excellent, especially when combined with a wedge of lime and corn salad.

Seafood carpaccio

It is not advisable to consume seafood raw, except for scallops. The octopus is pre-boiled in spices and herbs (cooks use vacuum bags and a combi oven). Afterwards, several carcasses are wrapped in film, forming a roll (like veal), frozen and cut into a slicer.

Tender scallop meat is divided into thin circles and carefully laid out so as not to damage the fibers. Typically, seafood is served with olive oil, citrus dressings, delicate creamy sauces, and exotic fruits. They are good with cherry tomatoes, mangoes, avocados, strawberries, and balsamic cream. You can add a handful of young bean salad, curly frisée, and combine with salmon.

Shrimp carpaccio does not always turn out beautiful and tasty, because seafood quickly cools down and becomes slightly harsh. For an Italian dish, it is better to use tiger shrimp, specially prepared for Japanese food (sashimi). The carcasses are cooked for just a minute, quickly cooled in ice water, maintaining a delicate and soft texture.

Carpaccio of vegetables and fruits

Originally prepared products are the main difference between Italian dishes and standard cuts.

Prepare concasse from a ripe (not overripe) tomato, cut each part in half to form two translucent slices. Often wrapped in film, lightly beaten and gently rolled with a rolling pin. The slices should be thin so as not to turn carpaccio into a banal appetizer.

Grapes, apricots, plums, kiwis, bananas are also beaten and pressed with a rolling pin. It’s easy to move the flattened slices: the film with the prepared product is carefully turned over, leaning it against the plate, and removed from the fruit. You should not adjust the ingredient with your hands.

Peel half an avocado and cut into thin slices without lifting the knife blade from the board. Lightly press down with your palm, making a ladder from the cut fruit, and use a knife to transfer it to a plate.

Slices of apples, pears, and champignons quickly oxidize and darken, so before preparing the dish, it is advisable to dip them in water with lemon juice.

Firm vegetables and fruits are baked or boiled. The dish should be tender and juicy.

Venetian beet carpaccio turns out tastier from young, juicy and sweetish root vegetables of rich color. Thin mugs are poured with vegetable oil, sprinkled with Italian herbs, and sometimes supplemented with orange or lemon juice.

Beets are often pickled in a sauce made from sunflower oil, dark balsamic vinegar and floral honey. The dressing is used when serving Carpaccio, placing the root vegetable on lettuce leaves, sprinkled with flax seeds, black crackers or bread chips. Instead of Parmesan, they usually put dumplings made from crushed feta. The dish is easy to make with spicy, sweet and sour flavors, or with hints of citrus. Serve with pureed onions poached in butter and aromatic white wine.

Avocado carpaccio can be supplemented with herbs, olive oil-based sauce with olives, olives, concasse. Many restaurants serve it with baked vegetables (champignons, bell peppers, zucchini) mixed with couscous. Unusual cereals can be given exotic notes by adding pieces of papaya, mango, as well as chopped shrimp and cherry tomatoes.

Tomato carpaccio is sprinkled with Italian herbs, topped with balsamic cream or a sauce based on powdered sugar, dark balsamic vinegar and olive oil. Supplement with crushed (not cut) olives, basil, croutons. Sometimes they are decorated with feta, mozzarella, and less often sprinkled with Parmesan.

A dish of pieces of baked bell pepper has an exquisite taste. The vegetable should be peeled, dipped in spicy tomato sauce with basil, and placed on a plate. Garnish with olives, capers, beet chips, toasted ciabatta pieces, and sprinkle generously with Italian spices.

A fruit dessert with thin slices of fruit laid out in one layer is usually referred to as Carpaccio. It is served with whipped cream, sweet creamy or berry sauces, ice cream, and delicate creams. Several fruits are often used in the dish: pineapple, kiwi and grapes are in amazing harmony. It is advisable to complement pears and apples with nuts, and strawberries are great with Parmesan.

Cooks complement slices of ripe pear with translucent jamon. The fruits are combined with goat cheese and chopped olives. Delicious with a sauce made from green basil leaves and a handful of walnuts.

Fruit carpaccio is decorated with cherry tomatoes, avocado, fresh raspberries, blackberries, blueberries, almond petals or pine nuts, soft cheeses (Philadelphia, Mascarpone, Ricotta), and mixed salad.

Carpaccio is a sophisticated Venetian dish, distinguished by its ideal and colorful design. Knowing about the intricacies of the dish, it is easy to repeat the original composition of Italian chefs, without turning the masterpiece into an ordinary snack.

I offer a video of a classic version of carpaccio. The recipe is incredibly simple and quite accessible at home.