Broccoli Carpaccio with Salmon Cream

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Broccoli - 3.5 oz
Smoked haddock fillet - 2.5 oz
Olive Oil - 0 fl oz
Meyer Lemon Juice - ½ teaspoon
Worcestershire Sauce - 0.1 teaspoon
Soy Sauce - ½ teaspoon
Sour Cream - 1 tablespoon
Ocean salt - to taste
Dill - 1 sprig
Capers - a pinch
Swiss chard leaves - 1 stalk
Watercress - 1 stalk
Butter - 0.1 oz
Onion - 0.4 oz
Apple Wine - 0 fl oz
Fish Oil - 0 fl oz
Egg white - 1 piece

Step by Step guide

Step 1

First, rinse the broccoli and blanch for 15 minutes. Then cool and slice thinly (1.5 mm).

Step 2

Arrange the broccoli slices beautifully on a plate and drizzle with olive oil. Add soy sauce, yuzu sauce, lemon juice, and Worcestershire sauce. Season with salt and pepper to taste.

Step 3

To prepare the salmon cream for one serving, sauté the salmon fillet (70 g) in butter (2 g) with finely chopped onion (10 g). After sautéing, add white wine (5 ml) and fish broth (5 ml) to the fillet. Allow to cool, then mix in sesame oil and boiled egg white (1 piece).

Step 4

Finally, place the sautéed salmon fillet in a blender and add water (3 g), sea salt, and ground white pepper (to taste) until a smooth mixture is achieved.

Step 5

Before serving the carpaccio, elegantly spread the salmon cream mixed with 42% sour cream and capers. Garnish the dish with watercress, dill, and Swiss chard.