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Preparation time
15 minutes
Total time:
1 hour 15 minutes
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Ingredients
Carpaccio
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8 to 12 Medium-size beets
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500 g 1 lb. Fresh, tartare-grade salmon
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strawberries
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to taste Microgreens of your choice (broccoli, sunflower, beet, radish…)
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⅔ Whole wheat baguette
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45 ml 3 tbsp. Olive oil
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45 ml 3 tbsp. Fresh herbs of your choice (oregano, thyme, basil, rosemary…), finely chopped
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1 pinch Salt and pepper
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60 ml ¼ cup Olive oil
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1 Lemon (zest and juice)
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10 ml 2 tsp. Fresh rosemary, finely chopped
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20 ml 4 tsp. Fresh basil, finely chopped
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10 ml 2 tsp. Green onion, finely chopped
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1 pinch Salt and pepper
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Directions
- In a large pot of boiling water, cook the beets 1 hour to 1 hour and 15 minutes, or until tender. Make sure there is always enough water in the pot to cover the beets during cooking. Once thoroughly cooked, plunge the beets into a large bowl of ice water for a few minutes. Then, peel and cut into thin slices using a knife or mandoline.
- While the beets are cooking, preheat the oven to 190°C (375°F).
- Cut the baguette into 1 cm (1/2 inch) thick slices. Arrange on a baking sheet lined with parchment paper or a silicone baking mat.
- In a small bowl, combine the olive oil, fresh herbs, salt and pepper. Brush mixture onto the bread, then bake in the oven for 10 minutes, or until golden. Set aside.
- In another bowl, whisk together all the ingredients for the herb vinaigrette. Set aside.
- Take the salmon out of the fridge and, using a very sharp knife, cut it into thin slices.
- Assembly: in a large plate, alternate 1 slice of beet, 1 slice of salmon, and 2-3 slices of strawberry (depending on size). Garnish with the herb vinaigrette and microgreens. Serve the croutons on the side.
This recipe is provided by montougo.ca.
Chef’s secret:
- To add a touch of colour to your plate, use different coloured beets (yellow, red, chioggia).
- This Carpaccio can also be made with fresh, tartare-grade tuna.
- For a bit of crunch, garnish with nuts or grains (walnuts, sliced almonds, sunflower seeds…).
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