At present, the culinary term "carpaccio" is used to refer to dishes from almost any raw, very thinly sliced foods, including meat, fish, seafood, vegetables, mushrooms, fruits, and more. The main products, cut into thin small plates, are not closely laid out on a serving dish. The surface of these plates is smeared with various fermenting mixtures (for example, olive oil + fruit vinegar and / or sour juice).
We will tell you how it is possible to prepare carpaccio , using beets as one of the main products. Beet carpaccio will not only be interesting to fans of raw food, but also very useful, especially for those who have high blood pressure. Beets are chosen medium-sized, not fodder varieties.
Carpaccio of raw beetroot with cheese and salmon
- beet young small - 1 pc. weighing not more than 100 g;
- fillet of salmon (suitable for salmon, trout, salmon, etc.) - not more than 130 g;
- cheese hard or semisolid (any) - about 50 g;
- Fresh green miscellaneous (green onions, parsley, rosemary, basil, coriander);
- vegetable oil of direct cold pressed (olive or sesame, or other for your taste);
- vinegar, natural fruit;
- lemon or lime;
- garlic - 1 clove;
- hot chili pepper;
- berries of a juniper.
Preparation
We use a very sharp knife (or you can use a knife making the surface of the cut slice wavy). It is better to use fresh fish, in any case, before cooking, the piece should be held for a while in the freezer, so that it is more convenient to cut it.
We clear the beet and cut it (you want along, want across) very thin almost transparent small plates. Also, with very thin plates of a similar shape, it is possible to thinly cut the salmon flesh (across the fibers) as much as possible. We rub the cheese on the grater. Plates of beet and salmon alternately not closely laid out on a dish.
Now we prepare the marinade sauce. Thick in a mortar garlic with hot red pepper and juniper berries
Serve this beet carpaccio with any wine, including rice, vodka, gin, whiskey, aquavit or bitter tinctures.