John Myers
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Carpaccio of Char and Whitefish
The perfect carpaccio of char and whitefish recipe with a picture and simple step-by-step instructions.
Carpaccio
- 1 piece Venison fillet
- 1 piece Char fillet
- 200 g Fresh spinach
- 1 pinch Salt and pepper
wild herbs Salad
- 300 g Wild herbs
- 250 ml Beef broth
- 50 ml White wine vinegar
- 125 ml Olive oil
- 1 pinch Salt and pepper
- 1 tsp Mustard coarse
Celery sorbet
- 500 ml Water
- 125 g Sugar
- 100 g Glucose
- 450 ml Celery juice green
- 50 ml Apple juice
- 8 sheet Gelatin
Carpacchio
- Cut the fish fillets for the carpacchio into evenly thin slices and season. Clean, wash and blanch the spinach leaves – then let them cool.
- Place the blanched spinach leaves in a rectangle on a thick cling film and pat dry. Place the two-colored fish fillets on top of each other on the spinach leaves and roll into a snail.
- Wrap the roll in aluminum foil and twist it into a firm candy. Freeze and, in the frozen state, unpacked and cut into thin slices on the slicer. Use this to lay out a flat plate evenly.
salad
- For the salad, mix in the beef broth with the vinegar and then the olive oil with a hand blender. Season with salt, pepper and mustard.
- Wash the wild herb salad. Mix the dressing with the salad and place in the middle of the carpaccio.
Celery sorbet
- For the celery sorbet, heat the water with the sugar and grape sugar until the sugar has dissolved.
- Stir in the gelatine and let it cool down. Add the celery and apple juice. (By the way, you can ideally make the celery juice yourself with the juicer from approx. 1 kg of celery.) Freeze the mass.
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