Seafood｜Spring｜Vegetables｜Western｜鯛と旬野菜の春カルパッチョ
Spring Carpaccio with Sea Bream and Seasonal Vegetables
Culinary Workshop - Culinary Art - March 2025
Ingredients
| Sea Bream Sashimi (Block) | 150 g~ - Lightly sprinkle with salt, wrap in plastic wrap, and chill in the refrigerator for about an hour. |
| Canola Flowers (Tips & Notes) | 6 stalks - Quickly boil in salted water, cool in cold water, and cut into bite-sized lengths. |
| Fiddlehead Ferns | 6 stalks - Quickly boil in salted water, cool in cold water, and cut into bite-sized lengths. |
| Green Beans | 6 stalks - Quickly boil in salted water, cool in cold water, and cut into bite-sized lengths. |
| Ice Plant | As needed |
| Watercress Alfalfa |
As desired |
Anchovy Dressing
| Anchovy Paste | 5 g~ |
| Grated Onion | 20 g |
| Lemon Juice | 2 tsp |
| Extra Virgin Olive Oil (EXVO) | 3 tbsp |
| Salt & Pepper | To taste |
Instructions
- Pat dry the chilled sea bream sashimi with paper towels, slice thinly at an angle, and arrange on a plate. Lightly drizzle with lemon juice and olive oil (not listed in ingredients).
- Prepare the Anchovy Dressing.
- Toss the boiled canola flowers, fiddlehead ferns, and green beans with a small amount of Anchovy Dressing.
- Arrange step 3 along with ice plant, watercress, and alfalfa on top of the sea bream. Drizzle the remaining Anchovy Dressing over and sprinkle with canola flowers.