Trout Carpaccio
Description
Suitable for both special occasions and everyday meals. If you have a grand celebration or even a small buffet coming up soon and you’re not sure what unusual, delicious treat to serve your friends, I have a wonderful recipe for trout carpaccio. This is a very refined appetizer made from raw fish fillet, sliced thin and drizzled with a special marinade. In short, it couldn’t be simpler, yet the flavor of this Italian dish is so delicate that even the most discerning gourmets will love it—so be sure to try making trout carpaccio at home.
Instructions
- 1
Step 1
To begin, place the trout fillet on a paper towel to remove excess moisture. Then transfer it to a cutting board and carefully separate the meat from the skin, removing any bones and scales.
- 2
Step 2
Now let's prepare the marinade. In a bowl, mix olive oil and the juice of one lemon; grate the ginger and add its juice to the marinade as well. Add sugar to taste and mix everything together.
- 3
Step 3
Now we need to slice the trout fillet as thinly as possible. Next, pour some of the marinade onto a plate and arrange thin slices of fish on it so there are no gaps between them. Drizzle the trout with the prepared marinade on top as well.
- 4
Step 4
Now we cut small balls from the melon (you can cut other shapes instead), sprinkle them with finely chopped fresh mint leaves, pour the remaining marinade over them, and arrange everything on slices of trout. The trout carpaccio is ready—bon appétit, everyone!