The carpaccio is characterized by being a dish made of thin slices of an ingredient. Traditionally, carpaccio is done with veal although there are currently varieties of all kinds, from vegan carpaccccities with watermelon to recipes as original as this, made with fish. On this occasion in recipes, we bring for you an exquisite gourmet recipe of fish carpaccio, but We will not use any fish, but we will prepare it with salmon and cod, which makes this recipe even more attractive. Stay with us and prepare this simple, practical and very delicious recipe together, you can miss it for anything. Change the routine and forget the traditional with this salmon carpaccio dish and cod with tomato.
| 🚻 6 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make salmon carpaccio and cod with tomato: |
| 300 grams of cod 200 grams of salmon loin 250 grams of medium red tomato 1 piece of white onion medina 1 branch of fresh dill 2 pieces of lemon 1 pinch of salt 1 pinch of pepper pepper pepper |
| Additional characteristics: expensive cost, popular in spring-summer, marinated |
Ingredients to make salmon carpaccio and cod with tomato:
1. In the following image you can observe the ingredients that we will need for the preparation of this delicious salmon and cod carpaccio with tomato.
2. What makes the carpaccio different from other dishes where raw food is tasted is cut. The carpaccio must be presented in very thin sheets so the first thing we will do will be to cut the fish into very thin sheets. A trick to get this cut is to freeze the meat, veal or fish a bit, to facilitate the laminate.
3. To incorporate the seasoning we will start with cod. Extend the sheets on film paper and add some ground pepper.
4. We immediately put the salmon based on cod, just as seen in the following image.
5. On the surface of the salmon we spread some finely chopped fresh dill. The dill is one of the best spices to combine with salmon, in fact you can make a mixture of oil, dill, salt and lemon to eat raw salmon carpaccio or smoked salmon.
6. Now we take from one end the film paper plate and begin to roll our fish layers, when we walle The idea is to create a marinated fish ruling which we will let solidify in the freezer and then cut new sheets that include a mixture of all flavors.
7. Meanwhile we take the red tomatoes and put them to cook in boiling water until they soften.
8. Once ready we can make tomato sauce. To do this, we place them in the blender glass, add a clove of garlic, a piece of onion a pinch of salt and proceed to liquefied until a homogeneous mixture is obtained. Reserve.
9. After the rest time in the fridge, we take the fish roll we remove the film plastic layer and slice in fine slices. We place the slices on the plate and sprinkle with lemon juice letting it sail for about 15 minutes. We put the dish again in the fridge and reserve. For the compacte fish to be completely, it is best to leave it in the freezer for at least 4-6 hours. If you don have this time and want to finish the preparation faster, you can cut thicker pieces, such as tacos and follow the rest of the procedure, as we have done. The presentation will not remain as a traditional carpaccio but will not cease to be an exquisite and very elegant dish.
10. Once this time we can serve our salmon carpaccio and cod with tomato, placing a small portion of sauce aside and accompanying with salty cookies. And remember that you can use this preparation to make other dishes such as the salad of veal carpaccio .. you would have a salad with very original fish carpaccio, encourage yourself to create your own dishes!
