Fish Carpaccio

Name: Fish Carpaccio
Cuisine: Italian
Ingredients: 1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna; 1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna; 1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna; 1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna; 1½ tablespoons shoyu (soy sauce); 1½ tablespoons shoyu (soy sauce); ½ teaspoon Dijon smooth mustard; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons olive oil; Freshly ground black pepper; Olive oil; 1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna; 2 scallions, finely sliced; 2 cups frisée or other salad leaves; 2 tablespoons chopped coriander leaves; 2 cups thinly sliced radicchio or endive; 2 cups frisée or other salad leaves; ½ to 1 teaspoon finely grated garlic; 2 cups thinly sliced radicchio or endive

Sakana no karupaccho

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Carpaccio is an Italian dish consisting of very thin slices of raw beef served cold with a creamy vinaigrette. It was natural for innovative chefs to create a seafood version of this. To make it, I use sushi salmon that I have cured in kelp. If sushi-quality salmon is not available, use homemade gravlax or sushi tuna or flounder.

Ingredients

1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna

Method

Cut the salmon into 28 to 30 thin, broad slices, using the sogi-zukuri technique. Lightly grease a large platter with olive oil and sprinkle on pepper, then arrange the fish slices on top, without overlapping. Brush the surface of the fish with additional oil and sprinkle on additional pepper. Cover the platter with plastic wrap and refrigerate.

Whisk the olive oil, lemon juice,