Millennium Post

Salmon Carpaccio

Scottish salmon fish 1.5 kg
Orange 01 kg
Scallops 500 gm
Olives 200 gm
Capers 100 ml
Lemon 200 gm
Extra virgin olive oil 300 ml
Salt 10 gm
Black pepper 10 gm
Mustard sprouts 100 gm
Agar agar 10 gm
Cherry tomato 50 gm
Orange juice 100 ml

Boil orange juice and add agar agar into it. Make orange caviar of it. Take salmon, cut into dices, flatten them and make carpaccio out of it. Slice scallops and marinate them with salt & pepper and then arrange on salmon. Arrange orange segments and orange caviar on it. Drizzle olive oil. Sprinkle lemon dust and arrange olives and capers over it. Garnish with dill leaves.
(Courtesy: Chef Saurabh Chandel, Executive Sous Chef, The Imperial, New Delhi)
Next Story
Share it