Salmon Carpaccio with Scallops

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Salmon Carpaccio with Scallops
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
136
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories136 kcal(6 %)
Protein13.5 g(14 %)
Fat8.6 g(7 %)
Carbohydrates1 g(1 %)
Author of this recipe:

Ingredients

for
8
For the scallops
4
1
juice of Lemon
1 splash
1 teaspoon
finely chopped Fresh herbs (such as chervil and dill)
1 tablespoon
coarse Sea salt
For the salmon
2
Unavailable Seaweed (19x22 cm)
400 grams
Salmon (At a time)
For the sprouts
1 tablespoon
2 tablespoons
4 tablespoons
2 teaspoons
chopped Fresh herbs (such as chervil and dill)
50 grams

Preparation steps

1.

For the scallops, rinse scallops, trim and pat dry. Mix lemon juice in a bowl with white wine, herbs and pepper. Add scallops to the bowl, mix and marinate for 2 hours in the marinade.

2.

For the salmon, soak seaweed in a bowl of cold water. Carefully cut salmon fillet lengthwise into a butterfly and open. Place seaweed inside salmon. Remove scallops from marinade and place in the middle of seaweed. Drizzle with pernod and season with a little sea salt. Fold salmon over scallops and roll up. Wrap salmon roll firmly in aluminum foil and rotate ends of the foil together like a candy. Freeze for approximately 4 hours.

3.

For the sprouts, mix white wine in a bowl with lemon juice, olive oil and herbs and season with salt and pepper. Remove the aluminum foil from the salmon and cut salmon roll into thin slices with a slicer. Place salmon slices on chilled plates. Toss sprouts in the marinade and arrange on salmon. Serve immediately.