The term ‘carpaccio’ is used for any preparation made with thinly sliced raw meat, fish or vegetables (usually seasoned with lemon or vinegar, olive oil, salt and grounded pepper) or fruit.
Carpaccio is the international name of a typical Italian dish made with raw meat. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place around 1950.
The typical Piedmont Carpaccio is made with very thin slices of beef placed on a dish with a marinade made with lemon, olive oil and with shavings of white truffle or parmesan cheese. Today the typical Italian Carpaccio preparations are varied, but usually is prepared serving the thin slices of meat with olive oil, lemon, shavings of parmesan cheese on a bed of arugula.
This recipe uses raw salmon fish which is known all over the world for its delicate taste and flavour. The fish is topped with accompaniments like capers, sour cream, parsley, salmon roe and thin sliced baguette. The secret to make a good carpaccio is to choose the best and fresh meat available.
Salmon carpaccio
Ingredients
(Serves 2)
Salmon fillet 250gm
Olive oil ½ tbsp
Capers 5-6 no
Lemon zest ½ no
Sour cream 1 tbsp
Salmon roe 1 tbsp
Parsley 1 sprig
Black pepper to taste
Sea salt to taste
Baguette 2-3 sliced
Lemon wedge 1 no
Method
Take a salmon loin and wrap in plastic wrap to make a cylinder shape.
Keep in freezer for 4-5 hours to freeze it.
Slice salmon into paper thin slices using a slicer or a sharp knife.
Arrange the slices in plate, garnish with a dollop of sour cream, capers, parsley.
Drizzle with extra virgin olive oil and season with sea salt and freshly crushed black pepper.
Place thin sliced baguette and lemon wedge on the side and serve cold.
Risotto
Risotto is a generic term used to describe a variety of Italian rice dishes cooked in broth to a creamy consistency. It is one of the most widely used methods to cook rice in Italy. There are a variety of rice with high starch, medium or short grain white in colour and have the ability to absorb liquid and release starch so they are stickier than the regular long-grain varieties.
The most commonly used variety is Arborio, however, other varieties like Baldo, Carnaroli, Padano and Roma are also used depending on the choice of the user and their characteristics. Risotto can be made using many kinds of vegetable, meat, fish, seafood and legumes.
Grilled chicken risotto
Ingredients
(serves 2)
Chicken breast 2 no
Arborio rice 11/2 cups
Chicken stock 1 litre
Shallot, chopped ½ cup
Butter 3 tbsp
Olive oil 1 tbsp
Parmesan cheese ¼ cup
Parsley few sprigs
Salt to taste
Crushed pepper to taste
Olives 6-7 no
Cream 3 tbsp
Oregano herb few sprig
Method
Marinate chicken breast with salt pepper olive oil and oregano and keep refrigerated.
Heat oil and butter in a sauce pan and sauté chopped shallots and Arborio rice.
Cook for 2 minutes but don’t let the rice brown, add chicken stock just to cover the rice and lower the flame.
Once the stock evaporates, add more and repeat until the rice is just cooked and almost dry.
Adjust the seasoning and add parmesan cheese and cream to it.
Grill the chicken breast over griddle from both side.
Prepare pesto sauce by adding cream to basil pesto prepared and pour in plate.
Mould risotto rice in centre and grilled chicken breast on top garnish with olives and parsley.
Basil pesto
Ingredients
Basil leaves 1 cup
Garlic 2 cloves
Pine nuts 1tbsp
Extra virgin olive oil 1/3 cup
Parmesan cheese 3 tbsp
Salt to taste
Black pepper to taste
Method
Combine basil, garlic, pine nut in a food processor and pulse until coarsely chopped.
Add half olive oil and process until smooth. Season with salt and pepper.
Transfer to a serving bowl and add grated parmesan cheese.
Store in an air tight container with remaining oil on top and refrigerate.
*** (Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected])
Salmon carpaccio
