How to Make Delicious Fish carpaccio

Fish carpaccio. The Best Fish Carpaccio Recipes on Yummly Beef Carpaccio With Grapes, Portobello Carpaccio With Chimichurri, Beef Carpaccio Crostini Carpaccio (UK: / k ɑːr ˈ p æ tʃ (i) oʊ /, US: /-ˈ p ɑː tʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. Antibiotics have been used for thousands of years, scientists have found evidence of their use in ancient Roman and African civilizations.

In a small bowl whisk together the lemon. 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. You can cook Fish carpaccio using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fish carpaccio

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

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. Pat dry the tilapia fillet and wrap it in cling film. Take it out of the freezer and cut it into very thin slices. The slices should be as thin as possible.

Fish carpaccio step by step

1. Slice the fish into thin slices.
2. 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..
3. Season first with salt, coriander seeds, tomato seeds and chili rings.
4. Drizzle olive oil, sprinkle basil and oregano leaves..
5. Before service, drizzle the lemon juice and serve immediately.
6. It is recommended served with litel toast.

Carpaccio di Pesce Spada (Swordfish Carpaccio) is raw swordfish thinly sliced and "cooked" in citrus and seasoned with olive oil, salt, black pepper and mint. 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. How about a classic beef carpaccio or maybe a beef carpaccio with an Asian twist.