Jenise wrote:Salmon carpaccio! Fresh Icelandic salmon, salt cured for about six hours in stage one, then marinated overnight with fennel and coriander seeds, olive oil and sauvignon blanc.
Jenise wrote:Robin, I often do a beet carpaccio, sometimes with paper thin slices of fennel bulb as well and crumbled chevre underneath the final layer of lightly pickled sweet onion. You'd like a whole lot.
Robin Garr wrote:Karen/NoCA wrote:Why not make the fish version?
Because in my current phase I am choosing not to eat anything that has a face or a mommy, and I'm being stubborn about it.
Joe T wrote:Jenise, it really sounds like you know what you're talking about. Maybe I'll just wait to hear how the halibut works out for you. Cheers!
Jenise wrote:Joe T wrote:Jenise, it really sounds like you know what you're talking about. Maybe I'll just wait to hear how the halibut works out for you. Cheers!
Halibut and snapper are very different. Out here on the west coast fresh snapper isn't in my range of options so I don't work with it, but judging by what happens to halibut in a ceviche and the snapper I've had in sushi (where do THEY get it?), snapper has thinner layers that are more tightly integrated, so it should work much BETTER in this recipe than halibut, which breaks down so easily--I think. But it's thinner, so....
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