John Myers
Salmon Carpaccio with Scallops
The perfect salmon carpaccio with scallops recipe with a picture and simple step-by-step instructions.
- 500 g Skinless salmon fillet
- 10 g Scallops thrown
- 2 Pc. Organic oranges
- 50 ml Olive oil
- Salt and pepper
- Sugar
- 100 g Leaf lettuce
- 50 g Roasted pumpkin seeds
- Cut the salmon fillet in half crosswise and lay out both pieces flat. Place 5 scallops in the middle of the fillets and roll them up so that the fish surrounds them. Wrap both rolls tightly in cling film and screw in the sides tightly. Place the rolls in the freezer for 2-3 hours.
- Rinse the oranges with hot water and dry them. Peel the peel from one orange thinly and cut into fine strips. Squeeze both oranges. Braise the orange peel in a tablespoon of olive oil, deglaze with orange juice and let it simmer for 3 minutes. Then remove from the heat, stir in the remaining olive oil, season with salt, pepper and sugar and let the brew cool down.
- Brush four flat plates with marinade. Unwrap the salmon fillets, cut into thin slices with a sharp knife and place them on the plates, slightly overlapping. Brush the slices with the marinade, season with salt and pepper. Arrange the lettuce leaves and pumpkin seeds on the carpaccio and season with salt and pepper.
Facebook Comments