John Myers
Sauces: Fine Vegetable Sauce for Fish Carpaccio
The perfect sauces: fine vegetable sauce for fish carpaccio recipe with a picture and simple step-by-step instructions.
- 1 tbsp Orange zest
- 1 tbsp Lemon zest
- 100 ml Extra virgin olive oil
- 60 g Carrots
- 60 g Leek
- 60 gr Fennel fresh
- 60 g Shallot cubes
- 60 g Celery
- 3 Tomatoes
- 2 Garlic cloves chopped
- 250 ml Fish stock
- 1 shot Soy sauce dark
- 2 Sprigs of thyme
- 2 Rosemary sprigs
- 2 Bay leaves
- Peel or clean the vegetables, carrots, leek, fennel, shallots, garlic and cut into small cubes. Peel and core the tomatoes and dice the fillets as well. Season the diced tomatoes with salt, pepper and a little vinegar, but do not add to the vegetables. At the end they are sprinkled over the finished carpaccio.
- Heat the oil in a pan and sweat the vegetables in it. Add the rosemary, thyme and bay leaves and gradually add the fish stock, and about 15 minutes. Let simmer on a low flame. Remove the herb stalks and purée briefly with the magic wand that a certain consistency is achieved but the vegetables are still visible.
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