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Fish and Seafood

Carpaccio of Salmon with Crabmeat

This recipe is by Anton Mosimann who often cooks for royalty.

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Recipe: for four people 500 g of fresh salmon, skinned and boned, marinated for 24 hours. Marinade: 100 g sea salt 100 g sugar 20 g white peppercorns 2 pcs. lemongrass peel of two lemons 100 ml brandy Mix ingredients well and pour over salmon Marinate for 24 hours. Carve salmon into very thin slices and arrange around a plate. Sprinkle crabmeat over the top. Crabmeat: 120 g fresh crabmeat, carefully separated from shell 20 g chives, finely chopped 12 stalks of coriander, leaves removed 60 g spring onions, finely chopped 20 g pickled ginger Sprinkle ginger, spring onions, chives, and coriander over the crabmeat. Sauce: Juice of 4 lemons 50g sugar potato flour 200 ml olive oil 20 ml soy sauce Mix lemon juice, olive oil, soy sauce, and potato flour well. Drizzle over salmon and crabmeat. Serve with lightly-toasted rasin bread. Bon appetit !
15.12.2005. euromaxx alacarte gericht