It will not be carrot or pumpkin soup, but a salmon carpaccio with a dressing of olive oil, garlic and parsley. This Italian classic from The Silver Spoon actually consists half of swordfish. If you want, you can also take 250 grams of both types of fish. What is important: the fish must be fresh! The thin slices also require the precision of a Japanese sushi chef.
Place the salmon fillet in the refrigerator for a few hours so that it stiffens a bit. Use a razor-sharp knife to cut it into thin slices. Place it on a platter (or four plates) and put it away in the fridge. Make the dressing by throwing the oil, garlic, brandy, parsley and thyme into a food processor with some salt and pepper. Mix well and pour the dressing over the carpaccio just before serving. Serve with some fresh sourdough bread.
For 4 persons
– 500 g fresh salmon fillet
– 100 ml of olive oil
– 1 clove of garlic
– 1 tbsp cognac
– ½ bunch of flat-leaf parsley (finely chopped)
– 1 tsp fresh thyme
– Pepper and salt
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