For all lovers of fish dishes, especially red fish, and those who simply respect Italian cuisine, I present a rather interesting and at the same time very simple recipe for trout carpaccio.
If in the near future you have a grandiose holiday or even a small buffet table, and you do not know how to treat your friends so unusual and tasty, then I have for you a wonderful recipe for making trout carpaccio. This is a very sophisticated appetizer, which we will prepare from raw fish fillets, cut into thin slices and topped with a special marinade. In general, everything is as easy as shelling pears, but the taste of this Italian dish is so refined that even the most picky gourmets will like it, so be sure to try making trout carpaccio at home.
Purpose: For lunch / For dinner / For a banquet table / Gala lunch / Romantic dinner / Buffet / Whipped up
Main ingredient: Fish and seafood / Trout
Cuisine geography: Italian
- Trout fillet - 250 grams
- Olive oil - 50 grams
- Lemon - 1 Piece
- Ginger, grated - 15 Grams
- Sugar - - To taste
- Fresh mint - - To taste
- Melon pulp - 150 Grams
How to cook "Trout Carpaccio"
First, we need to lay out the trout fillets on a paper towel to remove excess moisture. Then we transfer it to a cutting board and carefully separate the meat from the skin, clean it from bones and scales. Now let's prepare the marinade. In a bowl, mix olive oil and juice of one lemon, three grated ginger and add its juice to the marinade. Pour sugar to taste and mix everything. Now we need to cut the trout fillet as thin as possible. Next, we pour part of the marinade onto the dish and put thin slices of fish on it so that there are no gaps between them. Top the trout should also be poured with cooked marinade. Now we cut out small balls from the melon (you can cut it into other shapes), sprinkle them with chopped fresh mint leaves and fill them with the remaining marinade, put it all on trout slices. Trout carpaccio is ready, bon appetit!