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Gregori Nalon,
Dear readers would begin to call in
the report that a thin slice of fish “
carpaccio “, it is not absolutely correct.
The carpaccio for the definition and
history is absolutely fresh raw meat.
This name is given by Giuseppe
Cipriani, who, wishing to prepare (1950)
a plate for the countess Amalia Nani
Mocenigo (who discovered cooked meat
was forbidden by doctors), got inspired
seeing the red meat of a painting by
Vittore Carpaccio who in that period
exhibited his paintings in Venice. The
same Cipriani founded Harri’s Bar in
Venice, an Inn and Hotel Cipriani in
Torcello always on the Giudecca in
Venice. The same also invented the
famous Bellini cocktail (prosecco and
peach pulp).
Having said that due to those who gave
much in culinary history in Italy and
around the world talk about the raw
fish subtly wrought.
FIRST RULE. The fish goes completely
knocked down (to destroy the famous
Anisakis, a parasite that travels from
guts the fish flesh, after he dies) with
special instruments to the heart leading
to -18 ° and a minimum of -40 ° in the
works, speeding the freezing phase
ensuring a maximum quality to the final
product. The fish must therefore remain
in the freezer for at least 24 hours and
then at -18 °.
SECOND RULE. Important is the
thawing of the fish that must absolutely
be done in a refrigerator at +4 °, to
ensure a maximum quality to the fish
itself.
THIRD RULE. For tuna, bonito, and fish
of similar composition always make
cuts and put -into the already thin at
-40 °. This promotes freezing and helps
to not create that ‘ look brownish at the
time of storage at -18 ° and then visible
after the pot (serve to prevent this, tools
that come to at least -60 ° to ensure a
good color to tuna).
Make a simple marinade of salt and
sugar; it is not enough if you do not
regularly shot down. The advice is to
find the right balance and system for
packaging the best raw fish according
to the rules described above and thinks
you do not respect them means creating
damage to possible clients and yourself.
Personally, I prefer cooking in my
consulting beat thinly sliced, as
mentioned, place them between two
sheets of parchment paper and froze
them. When I need it I’ll take my
portion and settle on the plate, top with
the sauce in the salad, or whatever, I
wait a few minutes and slice thin thaw
and can be served to the customer. If
the fish has been frozen in chunks for
various reasons, it should be defrosted
in the refrigerator as stated and treated
as fresh, thinly sliced, or sliced and
cooked pieces and if it needs.
The fish is very delicate and soon loses
its flavor if it takes a freezing wrong,
if not preserved well, so maximum
respect for the raw material, and always
work with the utmost professionalism in
a fresh and clean.
The recipe by Gregori
Beat of marinated mackerel
Ingredients
Fish: 1.4 kg filleted mackerel; 1 liter
carbonated water at +4 °; 40 g coarse
sea salt; 40 g brown sugar.
Yogurt sauce: 200 g low-fat yogurt; 5
g salt, 5 g chopped fresh fennel; 1 g
turmeric; 1 g curry.
Raspberry oil: 40 g extra virgin olive
oil; 30 g fresh raspberry; 5 g mustard.
200 g toasted bread cubes.
Procedure
:
Process
For the mackerel: Put the mackerel
fillets in the freezing cold sparkling
water for about 5 minutes, drain dry,
season with salt and sugar and vacuum
packed. Break down to -18 ° to the
heart with room to -40 ° and leave it
for 24 hours. Defrost in the refrigerator,
wash and dry. Cut into thin slices.
For the yogurt sauce: Mix all ingredients
with at least 2 hours in advance.
For the raspberry oil: emulsify all the
ingredients.
For the toast: bake the bread cubes,
toasted when removed and immediately
put into a plastic bag suitable with
grated lime peel. Put back into the pan
and leave open (this should be done in
a very short time).
Composition of the dish: Place a strip
of salads on the plate, drizzle with the
yogurt sauce and put over the slices of
mackerel. Sprinkle with olive oil and
raspberry cubes of toasted bread with
lime.
