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Salmon and monkfish carpaccio with peanuts, Guérande fleur de sel and Sichuan pepper


Ingredients:4 people
  • salmon meat
    180 g
  • Monkfish meat
    180 g
  • roasted and crushed peanuts
    30 g
  • peanut oil
    2 tablespoons
  • chervil
  • Guérande fleur de sel and Sichuan pepper.


Preparation:


    Cut the salmon into thin slices and do the same with the monkfish.

    Arrange by alternating the fish flat on the plate, drizzle with peanut oil and sprinkle with peanuts.

    Film and refrigerate for at least 1 hour.

    Give 3 turns of the pepper mill (Sichuan) and salt with fleur de sel from Guérande.

    Carpaccio of raw salmon and monkfish with peanuts

    For 4 people:

    180g (or 12 paper-thin slices) raw fresh salmon (6 oz)

    180g (or 12 paper-thin slices) raw fresh monkfish (6 oz)

    2 tablespoons groudnut peanut oil

    30 g ubsalted roasted and finely chopped peanuts (1 oz) 2 tablespoons

    Fleur de sel from Guérande and Sichuan pepper, chervil (or parsley) for decoration.

    Thinly slice the salmon and the monkfish.

    Arrange slices alternately on individual plates.

    Making sure they are flat on the plates.

    Drip the oil evenly over the fish, then spinkle the peanuts on top.

    Cover and refrigerate at least one hour.

    • Season with Guérande salt and Sichuan pepper and decorate with chervil.

    Salmon and monkfish carpaccio with peanuts, Guérande fleur de sel and Sichuan pepper