Fish Carpaccio 3 ways

Chef Gareth Granville demonstrates 3 ways to prepare Fish Carpaccio. Fish Carpaccio is a simple, elegant and highly versatile way of serving fish. It’s ideal for entertaining, because all the work can be done ahead of time and the portion size of the fish is quite small, so a little goes a long way. Also, there are countless variations to be made on this theme, so you can mix it up as you please.

Fish Carpaccio Variations

Chef fishFish Carpaccio is a simple, elegant and highly versatile way of serving fish. It’s ideal for entertaining, because all the work can be done ahead of time and the portion size of the fish is quite small, so a little goes a long way. Also, there are countless variations to be made on this theme, so you can mix it up as you please.

Essentially, the dish is made of fish that has been sliced and pounded flat, then seasoned, dressed and topped with a salad of some description.

I have used all kinds of fish for this method, but the best ones to start out with are Salmon (wild Sockeye Salmon is my favorite), Halibut and Tuna. Plenty of other fish will work, but you may have to do a little more knife work, to remove any potentially chewy or stringy bits. Since the idea is to serve the fish raw, freshness is the most important selection criterion.

Method:
Begin with the fish. It should be fresh, clean, skinned, trimmed of any sinew and cut into portions no smaller than 2 and no greater than 3 ounces. If you’re not comfortable working with fish, ask your fish monger to do all the work for you.

Chef poundTo pound the fish, place one portion between two small sheets of parchment paper, oiled with olive oil. Gently tap the sandwiched fish with the flat side of a meat tenderizer, working your way from the middle to the edges, until the fish is uniformly flat and large enough to cover your plate. Stack the pounded portions on a plate in your fridge until ready to serve. At this point, it’s also a good idea to put some plates in the fridge. This dish wants to be served on a cold plate.

Ingredients:
Four 2.5-3oz pieces of fish, skinned
5-6oz Ginger Vinaigrette
A few pinches of flakey Sea Salt
1 Orange, segmented
1 Grapefruit, segmented
Cilantro/Chives for garnish

Twitter: @garethgranville, on FB: Gareth Granville

 

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