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Falkensteiner Hotel & Spa Carinzia ****
Presented by the Chef de Cuisine Michael Triebel
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Carpaccio of salmon and zander with lime sauce and picking salads
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| Ingredients: |
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Carpaccio
150 g of salmon fillet
70 g of zander
Dressing
2 ts of olive oil
1 piece of lime
1 ts of crème fraîche
Salt, white pepper, a little sugar
200 g of picking salad or rucula
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| Preeration: |
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Freeing salmon fillet and zander fillet from fish-bones completely. Putting the salmon fillet on plastic wrap, covering with it and plating easily. Repeating the same process at the zander fillet. Putting now the zander freed from the plastic on the salmon fillet and rolling up the whole so that a beautiful two colured roll arises. Wrapping the roll first into plastic wrap, then in aluminium foil and giving into the freezer now for at least 12 hours. Thawing the carpaccio approx. 10 min before causing at room temperature, since it is better to cut. Cut thin slices with a very sharp knife still. Sprinkle the plate with lemon juice, salt, and pepper and serving the slices on this. Stir olive oil, lime juice, crème fraîche, salt, pepper and sugar to a marinade, serve the salad in the middle of the carpaccio and marinade with the dressing.
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We would like to thank the
Chef de Cuisine Michael Triebel
Falkensteiner Hotel & Spa Carinzia ****
and wish you good success!
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