The classic carpaccio is thinly sliced beef pulp seasoned with a special sauce of olive oil and lemon juice. But over time, this term began to denote dishes from a wide variety of products - from meat and fish to apples and potatoes. Only the shape of the slices remained unchanged - the thinnest slices to translucency. Saffron sauce works best with salmon carpaccio.
It is necessary
-
- 500 g salmon fillet;
- 1 onion;
- 2 cloves of garlic;
- 200 ml of cream;
- 200 ml of white wine;
- 10 strands of saffron;
- butter;
- salt
- pepper;
- 1 lime.
Instructions
Step 1
For carpaccio, it is better to take large, fatty salmon varieties. For example, chum salmon or salmon. If you bought frozen fish, transfer it from the freezer to the refrigerator a couple of hours before cooking, so that it melts a little, but not completely thawed. Fresh fillet should, on the contrary, be sent to the freezer for half an hour, in which it will grab a little and it will be easier to cut.
Step 2
Cut off the skin, fat from the salmon; remove any bone residues with tweezers. Use a sharp knife to slice the fish as thinly as you can. In any case, the thickness of the cut should not exceed 2-3 millimeters. Transfer the slices to a plate, cover with plastic wrap or a lid, and set aside in a cool place.
Step 3
To prepare the sauce, dissolve the saffron threads in warm water. If you want a more intense flavor, take a double portion of saffron and it is better if you dissolve the spice 3-4 hours before serving, so that the "broth" has time to infuse.
Step 4
Peel the garlic and onion, finely chop. Heat the butter in a frying pan, send the onion and garlic into it, fry until translucent. Add saffron broth, simmer for 1 minute. Pour in dry white wine, let it boil for 2-3 minutes.
Step 5
Season the sauce with cream, reduce heat under the skillet to low and cook until the desired consistency is reached. It all depends on your preference, but the thicker the sauce, the better it will envelop the pieces of fish. Season with salt and pepper to taste.
Step 6
Before serving, remove the sliced salmon from the refrigerator, arrange it nicely on plates, drizzle with lime juice, pour over the sauce. If you wish, you can serve the saffron sauce separately so that everyone can take as much of it as they see fit.
Step 7
White bread or a baguette are best to complement the salmon carpaccio. And of course - dry white wine.
