Salmon fish - "" Salmon carpaccio "- an Italian dietary dish! losing weight easily - or how to use this raw fish with benefits for the body! ". Salmon carpaccio Salmon carpaccio recipe

Carpaccio was first invented in 1950 by Giuseppe Cipriani and named after the Italian Renaissance painter Vittore Carpaccio. Classic version prepared from thin slices raw beef seasoned with fruit vinegar, spices and olive oil.

Carpaccio served as cold appetizer with Parmesan cheese, basil, table wine, arugula and tomatoes. Currently, the recipe has undergone some changes. Chefs of all countries began to replace beef with other meat, poultry, or fish. Highly tasty dish obtained from salmon. It is not difficult to cook it, but it turns out very tasty!

Composition:

1. Salmon fillet - 400 g
2. Parmesan cheese - 150 g
3. Tomatoes - 3 pcs.
4. Grape vinegar - 4 tsp
5. Olive oil - 4 tablespoons l.
6. Lemon or lime juice - 3 tbsp. l.
7. Fresh red pepper - 1 pc.
8. Greens (basil, arugula, coriander) - to taste
9. Salt to taste

Preparation:

• Only fresh ingredients should be used for cooking.
• First you have to cook the fish: wrap the salmon fillets in foil and place them in the freezer for a couple of hours. Once frozen, it will be easier to cut the fillets into thin slices.
• While the fish is freezing, prepare the marinade. Mix olive oil, lemon juice, vinegar. Cut the red pepper in half and grind one half with salt. Add it to the marinade and let sit for 10 to 15 minutes. Strain through a strainer and generously brush the bottom of 2 serving bowls with the prepared sauce.
• Using a sharp knife, cut the salmon fillets into thin slices and arrange beautifully in one layer on a plate of marinade. Cut the tomatoes into slices and lay on the side. Grease the fish liberally with the marinade on top.
• Cut the cheese into thin slices and place on top. Chop the herbs finely and decorate the dish. Leave the salmon carpaccio to marinate for 15 - 20 minutes.
• This dish is ideal for festive table and a romantic evening.

How to cook salmon carpaccio?

Composition:

1. Salmon fillet - 400 g
2. Soy sauce - 50 ml
3. Mung bean and arugula salad - 1 bunch each
4. Apples - 2 pcs.
5. Olive oil - 5 tbsp l.
6. Rice vinegar - 100 ml
7. Lemon juice - 3 tbsp l.
8. Salt and white pepper to taste

Preparation:

• Cut the fillets into slices as thin as possible. Peel the apples, remove the seeds and cut into neat slices. Rinse and dry arugula and mung bean.
• Place apples and fish in several rows on a nice serving plate. Place lettuce between apples and salmon, season with salt and pepper.
• In a separate bowl, combine olive oil, lemon juice and soy sauce... In a saucepan, evaporate until light caramel rice sauce.
• Strain the rice sauce and add it to the lemon-olive mixture. Pour the prepared mixture abundantly over the dish and serve.

Spicy red fish carpaccio

Composition:

1. Salmon fillet - 300 g
2. Balsamic vinegar - 3 tbsp l.
3. Olive oil - 3 tbsp l.
4. Pesto sauce - 5 tbsp l.
5. Lemon - 1 pc.
6. Arugula - 1 bunch
7. Pine nuts - 2 tbsp l.
8. Salt and pepper to taste

Preparation:

• Cut the salmon fillets into thin, wide slices. Spread the pesto sauce over each bite. Roll each salmon slice so that the sauce is inside. Place the slices in the freezer for a few hours.
• Sprinkle a serving bowl with salt and pepper. Arrange the salmon slices on top in 1 layer. Decorate the dish with rucola leaves, pine nuts and lemon wedges. Drizzle with a marinade made with olive oil and balsamic vinegar.

We diversify the taste of the dish with grapefruit

Composition:

1. Salmon fillet - 300 g
2. Parmesan cheese - 150 g
3. Grapefruit - ½ pc.
4. Mayonnaise - 3 tbsp. l.
5. Tabasco sauce - 15 drops
6. Capers - 10 pcs.
7. Sea salt and white pepper to taste

Preparation:

• Squeeze the juice from half a grapefruit into separate container... Add mayonnaise and Tabasco sauce, beat with a fork until smooth. Chop the capers finely. Pour out ready-made sauce on a serving dish.
• Cut the fillets into as thin slices as possible and place in 1 layer on a platter with sauce. Finely grate the cheese and sprinkle over the fish.
• Decorate the carpaccio with capers and rucola leaves. Sprinkle salt and pepper on the dish. Serve as a cold snack.

Salmon and cucumber carpaccio

Composition:

1. Salmon fillet - 400 g
2. Chives - 1 bunch
3. Cucumbers - 2 pcs.
4. Capers - 7 pcs.
5. Lemon - 2 pcs.
6. Olive oil - 10 tbsp l.
7. Salt and pepper to taste

Preparation:

• Place the salmon fillets in the freezer for a couple of hours. Cut the chilled fillet into wide but thin slices. Spread the fish in one layer on a serving plate.
• Chop the chives finely, fresh cucumbers cut into thin slices. Place the cucumbers on top of the fish.
• Chop the capers finely and place on top of the carpaccio. In a separate bowl, combine lemon juice and olive oil. Pour the marinade liberally over the dish, sprinkle with salt and pepper.
• Cover the carpaccio with cling film and refrigerate for 20 minutes. Ready dish serve as a cold snack.

Step 1: prepare the lettuce leaves.

Before preparing this delicious dish, you need to prepare all the ingredients. Therefore, the first step is to rinse the arugula leaves under running water and put them on the kitchen table covered with paper towels. You don't need to wipe this ingredient, just leave it for a while so that the water can be absorbed into the paper on its own. And thus we will not damage the fragile leaves of this plant. In general, this will not be just a decoration for our dish! This type of salad is also very useful for our body. For the one who adheres diet food, it will be an irreplaceable product! In addition to giving us a feeling of fullness, arugula also provides us with vitamin C, iodine and essential oils. This is a favorite product of the Italians, although in Russia it was considered a weed and uprooted it from the ground, not knowing what benefits it brings! Arugula leaves do not give any rich aroma, but they taste pleasant and soft, with a slight bitter aftertaste. When the arugula is dry, put it on a cutting board and chop finely with a knife.

Step 2: prepare the lemon.

In fact, we do not really need a whole lemon in this recipe, but just its juice. Therefore, to begin with, we rinse it under running water and cut it into two halves with a knife on a cutting board. We cut one into small wedges to decorate our dish later. And the other half - we manually process it using a juicer, extracting juice.

Step 3: make the sauce for dressing the dish.

Pour olive oil, vinegar and lemon juice into a small bowl, measuring the required amount using a tablespoon and a teaspoon. Sprinkle the mixture with salt and black pepper to taste. Mix everything well with a tablespoon until a homogeneous mass is formed.

Step 4: prepare the bell pepper.

Our dish will be spiced up by the aroma of red bell pepper... Therefore, we rinse it under running water. After - wipe dry with a paper towel. On a cutting board, cut the vegetable into two halves with a knife and remove the seeds and tail. We put one aside, since it will not be useful to us. And we cut the second part of the pepper with a knife into small pieces, as you like, since we will decorate our Carpaccio with this ingredient.

Step 5: prepare the salted salmon fillet.

It is very important to process the fish correctly at this stage of cooking! In truth, Carpaccio is not only made with fresh ingredients, but primarily raw! But not everyone can treat themselves to the same raw fish or meat. Therefore, it is better to take salted processed salmon fillet. Using a knife, cut the fish ingredient into thin, almost transparent pieces on a cutting board. Attention: the thinner the slices are, the tastier the Carpaccio will be! And for this I recommend using a very sharp knife. Just be extremely careful not to cut yourself.

Step 6: Prepare Salmon Carpaccio with Red Pepper.

So, all products are ready for further cooking! Put the salmon slices on a flat serving dish to serve tightly to each other. We make one fish layer over the entire plane of the plate. Using a tablespoon, generously pour the dressing sauce over the salmon. And then, if desired, season with a small amount of black ground pepper. Put pieces of red pepper on top of the fish layer, and finely chopped lettuce leaves arugula. We open a jar of black olives and decorate the dish with them according to your taste. Also don't forget about the lemon slice!

Step 7: Serve Salmon Carpaccio with Red Pepper.

The dish is ready! This appetizer can be so easy to serve! It will look colorful in the center of the feast and everyone will be able to take a piece for themselves, pricking it with a fork. In addition to the ingredients that serve not only as a decoration for Carpaccio, but also as food, you can also add a few pieces of capers and other spices of your choice to them! In any case, the palette of flavors of the ingredients and the aroma of salmon will impress even the most inveterate food critics! Enjoy your meal!

- - The nice thing is that no matter what dish we cook, you can experiment with it, replacing some components with others. For example, Carpaccio will also be delicious if we replace arugula with parsley, and instead of lemon we add lime to the dish.

- – Delicious decoration also serve cherry tomatoes and thin slices of Parmesan cheese.

- - If you want to feel in a dish a more intense aroma of bell pepper, the ingredient can be fried in a pan in a little olive oil.

For cooking simple option Salmon carpaccio requires only vegetable oil and lemon juice. But despite such a small and simple composition of ingredients, it turns out very tasty and, as they say, the very thing!

Under vegetable oil v Italian cuisine traditionally, olive is understood, and I usually cook with it. True, this time I took butter for a change. walnut... As a pepper I have pink, but others are also suitable: black, green, white, fragrant and their combinations.

I make fish slices for carpaccio a little thicker than meat. You can serve the appetizer with some kind of white bread or with vegetables that can be as fresh (tomatoes, cucumbers, leafy salads, lettuce herbs) and canned (olives, capers). Lovers can accompany salmon carpaccio with cheeses hard varieties and even mushrooms.

For salmon carpaccio, prepare the ingredients as listed.

It is more convenient to cut frozen salmon into thin slices or not completely thawed. Few people have special devices at home, so just use a sharp knife.

Sprinkle the dish or portions on which the salmon carpaccio will be served with half the lemon juice and half the vegetable (olive, grape seed, walnut, etc. - to your taste) oils. Then arrange the fish slices in a single layer and drizzle with the rest of the lemon juice and oil.

A while ago I had a bottle of olive oil with a spray dispenser that made it easy to spray the ingredients evenly with the oil droplets ...

In principle, this is where you can finish cooking so that you can serve it in 10-15 minutes.

And you can also add spices and salt to taste. Here - aromatic pink pepper with a bright specific taste (crushed). I advise you not so much to put it on pieces of fish, as to dip it in drops of oil.

Place the carpaccio in the refrigerator for 10-15 minutes before serving. Stir the finished salmon carpaccio for a more spectacular look, add tomato slices of any kind and lettuce leaves to it if desired.

Bon Appetit!

Today the name carpaccio is used for almost every dish, the ingredients of which are very thinly sliced ​​and are not subject to any heat treatment... For the first time, the dish was invented back in 1950 by the Italian Giuseppe Cipriani. It was named not in his honor, but in honor of the Italian painter who lived in the Renaissance - Vittore Carpaccio.

Carpaccio is prepared from meat and fish. Carpaccio from fish of the salmon family turns out to be very tasty. It is saturated with vitamins and elements that are necessary for the human body for health and active life.

Traditional recipe

Ingredients	Quantity
fresh salmon -	300 grams
balsamic -	1 tsp
arugula -	20 grams
olive oil -	1 tbsp. l.
pesto -	1 tsp
parmesan -	30 grams
cherry tomatoes -	2-3 pcs.
pine nuts -	5 grams
lemon -	1 PC.
spices -	taste
Cooking time: 60 minutes	Calorie content per 100 grams: 132 Kcal

Carpaccio - italian dish, therefore, the products used for its preparation are not always found in Russian cuisine. But do not be disappointed ahead of time, if you try a little and look in stores, then everything can be purchased.

Salmon carpaccio is served as a cold snack.

The first thing we start during cooking is the marinade. To do this, mix the pesto sauce, balsamic and olive oil in a separate bowl. Squeeze the juice of half a lemon into the resulting mixture.

Set aside the other half of the lemon for now. You will need it to serve the dish. Add salt and pepper to the marinade to taste. Beat everything thoroughly with a whisk.

Serve carpaccio in a flat dish. Immediately put thinly sliced ​​salmon on it. It must be laid in one layer, so the pieces will overlap.

Lubricate the fish with the resulting marinade using a silicone brush. After that, the fish should be covered with cling film and sent to the refrigerator for 30-40 minutes.

While the fish is marinated, cut the rest of the ingredients with which the carpaccio will be served. First, spread the arugula on top of the salmon, then sprinkle the dish with pine nuts and a mixture of peppers.

The cherry tomatoes are cut into quarters and spread out in random order. Use the leftover lemon as a decoration. Now the dish is poured with balsamic and the remaining marinade.

Delicious salmon carpaccio with cucumber

There are other recipes for this dish. For example, you can add cucumbers.

Ingredients for the dish:

• salmon fillet - 500 grams;
• 1 cucumber;
• chives - 20 grams;
• capers - 2 tsp;
• olive oil - 100 ml;
• salt and black pepper to taste.

Cooking time: 30-40 minutes.

Calories per 100 grams: 200 kcal.

Preparation:

1. Before slicing salmon, put it in the freezer for 60 minutes. This will make the fish much easier to cut. This is done with wide and thin plates. The slicing must be done very carefully. There is a special knife for carpaccio, which makes everything much easier. After cutting, the fish is laid out on a flat plate in one layer.
2. The cucumber is peeled and cut into long strips with a potato peeler. Stows on top of the fish.
3. Crumbled with scissors green onions... Laid out with the next layer.
4. The capers must be removed from the jar, drained, washed and randomly placed on top of the onion.
5. Silicone brush dipped in pre-extruded lemon juice, the surface of the dish is smeared. Then it is poured with a thin stream of olive oil.
6. Finally, add salt and pepper and cover with cling film. Before serving, the fish is refrigerated for 20 minutes. After this time, the salmon will be ready to eat.

1. For cooking carpaccio, you can take any other fish, but the dish from salmon will be the most delicious.
2. Before slicing, the fish must be kept in the freezer.
3. If home is absent cling film, then you can use a regular plastic bag.
4. If white and pink peppers are missing, use only black.
5. You can serve carpaccio with vegetable salad but it should be lightweight.

Salmon prepared in this way can be served not only with light salad, but also on a sandwich. Take the time to prepare this amazing dish that will take its rightful place on your table.