Snapper Carpaccio

Snapper Carpaccio
  • Serves 4
  • 20
  • Easy

Ingredients:

Carpaccio
  • 320 gram(s) Snapper fillet
Saffron Vinaigrette
  • 8 piece(s) Saffron Threads
  • 16 milliliter(s) Lemon Juice
  • 5 gram(s) Dijon Mustard
  • 3 gram(s) Sugar
  • 16 milliliter(s) Chardonnay Vinegar
  • 32 milliliter(s) Extra Virgin Olive Oil
  • 16 milliliter(s) Grape Seed Oil
  • TT gram(s) Salt
  • TT gram(s) White Pepper
Avocado Puree
  • 100 gram(s) Avocado pulp
  • 5 milliliter(s) Lemon Juice
  • 2 gram(s) Salt
  • 35 milliliter(s) Milk
Plating
  • 2 piece(s) Grape Fruit Segment
  • 1 piece(s) Pomelo Segment
  • 80 gram(s) Snapper Carpaccio
  • 18 milliliter(s) Saffron Dressing
  • 20 gram(s) Avocado Puree
  • 1 pinch(s) Black Sesame
  • TT piece(s) Micro Herbs

Method:

Carpaccio
  1. Thinly slice snapper. Cover with another piece of baking paper and pound the meat.
  2. Divide into four 80g portions.
  3. Arrange each portion of snapper on baking paper aligned next to each other in a circular shape.
  4. Trim with size 180 ring.
Saffron Vinaigrette
  1. In pot on low heat roast saffron.
  2. Remove from heat.
  3. Add lemon juice, Dijon mustard, sugar, and Chardonnay vinegar.
  4. Mix olive oil and grape seed oil.
Avocado Puree
  1. Blend all ingredients together to smooth puree.
Plating
  1. Cut grapefruit and pomelo segments into 3 pieces each.
  2. Peel back top layer of baking paper from Carpaccio.
  3. Turn second baking paper over so the snapper Carpaccio is on plate.
  4. Slowly remove second baking paper.
  5. Sprinkle saffron dressing over snapper Carpaccio.
  6. Pipe avocado puree.
  7. Place grapefruit and pomelo segments over Carpaccio.
  8. Sprinkle black sesame over avocado puree.
  9. Garnish with micro herbs.


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