ул. Земляной Вал,

дом 54, 2й этаж.

+7 (905) 780-30-40

+7 (495) 748-06-91

Salmon carpaccio with crispy chive and phyllo flakes


1 x 500gr piece of salmon filet
20 g capers
50 g butter
2 shallots
1 lemon juice
4 sheets of Phyllo dough
7 cl olive oil
1 bunch of chive
1 bunch of thyme
Salt pepper

Assorted knives
3 bowls
1 Lemon juicer
1 bowl
Baking paper
2 pastry pans
1 small pot

Heat up the oven to 190°
Slice the chives very thinly
Melt the butter in a small pot
Line the pastry pan with baking paper
Brush the paper with butter and lay a sheet of phyllo dough on top
Brush the sheet with butter, sprinkle thinly sliced chives and lay another sheet of phyllo on top
Brush the top sheet with more butter 
Cut the sheets in long strips, 5cm wide.
Place a piece of baking paper over the strips and place the second pastry pan on top of the first one
Bake for 15 minutes
At the end of the cooking process, remove from the oven and remove the top pan
Let cool to room temperature
Peel and cut the shallots into very tiny dice.
In a bowl place the shallots and the remaining sliced chives
Add the lemon juice and the olive oil
Season and mix well
Clean the salmon filet, removing all the bones and sinew
Slice the salmon across the grain, very thinly and lay each slice side by side, slightly overlapping on each plate, covering the entire center
Place the plates in the refrigerator
Right before serving, season the salmon with salt and pepper from the mill
Drizzle the salmon with the lemon-oil-shallot mixture spreading it evenly over the salmon
Arrange some capers on top
Break the phyllo into small flakes and place over the salmon
Decorate with sprigs of thyme
Serve chilled


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Москва, ул. Земляной Вал, д. 54, стр. 1 +7 (495) 748-06-91

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