Classical carpaccio is the thinly cut beef pulp seasoned with the special sauce consisting of olive oil and lemon juice. But over time by this term began to designate dishes from the most various products – from meat and fish to apple and potatoes. Invariable was only a cutting form – the thinnest slices to translucency. Saffron-yellow sauce approaches carpaccio from a salmon better.
It is required to you
- 500 g of fillet of a salmon;
- 1 bulb;
- 2 garlic gloves;
- 200 ml of cream;
- 200 ml of white wine;
- 10 threads of a saffron;
- desi;
- salt
- pepper;
- 1 lime.
Instruction
1. For carpaccio it is better to take large, fat grades of a salmon. For example, Siberian salmon or salmon. If you bought frozen fish, shift her one couple of hours prior to preparation from the deep freeze in the fridge that it departed a little, but yet not absolutely I thawed. Fresh fillet should be sent, on the contrary, for half an hour in a freezing case in which it will a little grab and will easier give in to cutting.
2. Cut off leather, fat from a salmon; remove the possible remains of bones with tweezers. By means of a sharp knife cut fish so thinly as far as it at you will turn out. Anyway thickness of cutting shouldn't exceed 2-3 millimeters. Shift slices to a plate, cover with a film or a cover, set aside in a cold spot.
3. For preparation of sauce dissolve saffron-yellow threads in warm water. If you want to receive more intensive smack, take a double portion of a saffron better if you dissolve spice of hour for 3-4 before giving on a table that "broth" managed to infuse.
4. Peel garlic and onions, small cut. Warm in a frying pan creamy a little, send to it onions with garlic, fry to a translucent state. Add broth from a saffron, you boil within 1 minute. Pour in white dry wine, let's prokipet 2-3 minutes.
5. Flavor sauce with cream, lower fire under a frying pan to a minimum and you cook further before achievement of necessary consistence. Here everything depends on your preferences, but the sauce is more dense, the it will be better to envelop pieces of fish. Add salt and pepper to taste.
6. Before giving get the cut salmon from the fridge, beautifully spread out it on plates, sprinkle lime juice, sauce. If desired it is possible to serve saffron-yellow sauce separately that everyone took it so much how many will consider necessary.
7. As addition to carpaccio from a salmon white loaf or a baguette most of all will approach. And of course - white dry wine.