WineLovers Discussion Group

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.

Lovely!!

Makes me think of the salmon toro a friend and I had at a local sushi bar last week. One of the best pieces of fish of any kind that I've ever had.

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.

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Beautiful, did you marinate the onions, as well?

Karen, yes but separately. Just a quick 15 minute treatment with lime juice to soften them and salt plus a few drops of olive oil for seasoning.

That looks so incredibly good that I am aching to come up with a plant-based version. I don't have any really good ideas for the protein, though.

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.

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.

Mmmm! That sounds good. Interestingly, a trendy new place here, Mussel & Burger Bar, makes a veggie burger using beets. Specifically, beets, red quinoa and a shot of piquant spice, topped with goat cheese and black-olive aioli on a pretzel bun.

Robin Garr wrote:That looks so incredibly good that I am aching to come up with a plant-based version. I don't have any really good ideas for the protein, though.

Why not make the fish version?

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.

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.

Ok, however I have discovered your restaurant critique and see that your are eating "faces" and commenting on them. Am I looking at an outdated blog?

Karen/NoCA wrote:outdated blog?

Karen, nah. But I don't dine alone. (And I don't mention my protein preferences in my reviews. I just report on everything that our party tastes.)

Oh, I see

Sounds tasty! Has anybody tried this with a different kind of fish? Please share your idea.

Interesting question, Joe. Seems like some other types of fish ought to work.

By the way, welcome to the FLDG! Hope you like it here.

Thanks Mike, glad to be here!

I might try this with some red snapper.

Joe, I made it again this week with fresh steelhead 'trout', the bright orange fleshed fish that's related to salmon but apparently isn't salmon. My filets were large, each side about two pounds. It worked very well. I have no doubt this would work excellently with any fish that's safe to eat raw, but you might need to vary the salt cure time for thinner fish. Some could/would break down more under the salt (rock salt's best for slow/even dissolving, or something like Baleine Coarse), and I think if I were using snapper I'd consider reducing the curing time by an hour or two. I'm going to try this method with halibut soon--will report when I do!

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!

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....

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....

That is, snapper's thinner....