Ignis Scientia cooking fact of the day: the process of adding lemon to make the carpaccio makes the fish’s proteins unwind - or in scientific terms, denature - the same way they would if you cooked the fish using heat!
Active cooking time: 10 mins. Total cooking time: 10-70 mins. Serves 1
Ingredients
8 oz very fresh white fish (230) (sashimi grade if you want to minimize risks)
1-2 tbsp extra virgin olive oil (15-30mL)
juice from ½ lemon
(optional) dill, for garnish
(optional) edible flowers, for garnish
(optional) sliced grape tomatoes, for garnish
Learn from my mistakes: make sure your flowers are edible! Otherwise, you’ll just end up wasting fish.
Rinse and dry your fish, and optionally place in the freezer for an hour to make it easier to cut.
Combine the oil and lemon juice to make a dressing.
Using a sashimi knife, cut the fish across the grain into extremely thin slices - as thin as possible. Careful with your fingers!
Arrange the fish slices on a plate, and brush the dressing onto the fish.
Garnish with dill, flowers, and tomatoes as desired. Enjoy!
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Source: https://www.reddit.com/r/CookingWithIgnis/comments/71gc25/i_made_salmoninasuit/