Carpaccio of the noble fish double with Babyleaves
easy
35 mins
35 mins
Ingredients
- 1 collar Parsley and Dill
- 1 Pot of tarragon
- 1 approx. 15 cm long beautiful piece of salmon and sturgeon fillet from the middle (approx. 500 g each)
- 4 sheets rice paper
- 3 TABLESPOONS rice vinegar
- 4 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Dijon mustard
- 1 TABLESPOON Honey
- 4 TABLESPOONS Olive oil
- 1 untreated marigold flower
- 100 g Baby salad leaves
- 7-10 Tbsp Kitchen yarn
Directions
- 1
For the carpacchio, wash the herbs the day before, shake dry, pluck leaves from the stems and chop them. Wash the fish, dab dry and remove any remaining bones. Spread rice paper sheets thinly with rice vinegar. Place 2 rice paper sheets on a clean tea towel. Lay salmon on the paper, sprinkle with herbs and place sturgeon on top.
- 2
Finish with rice paper. Roll up to a firm roll with the help of the tea towel. Knot ends firmly with kitchen yarn. Freeze the roll for at least 12 hours. For the dressing, whisk balsamic vinegar, salt, pepper, mustard and honey. Add oil drop by drop. Pluck the petals. Rinse salad and petals, dab dry. Arrange on plates. Take the carpacchio out of the freezer 15 minutes before slicing and use a slicer or a very sharp knife to cut 16 wafer-thin slices and arrange around the salad.
- 3
Add oil drop by drop. Pluck the petals. Rinse salad and petals, dab dry. Arrange on plates. Take the carpacchio out of the freezer 15 minutes before slicing and use a slicer or a very sharp knife to cut 16 wafer-thin slices and arrange around the salad. Drizzle with dressing. Wrap the rest of the carpacchio firmly in foil and freeze again for later use.
- 4
12 hours waiting time
Nutrition Facts
190 kcal
5 g
14 g
10 g
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