Salmon and Wolf Fish Carpaccio with Tender Leaves

A light and elegant appetizer, salmon and wolf fish carpaccio sprinkled with aromatic herbs prepare the palate for a full course Italian or French dinner. This healthy gourmet carpaccio recipe starter can be prepared within 20 minutes and is best enjoyed with a refreshing glass of Auxey-Duresses Blanc. 

Carpaccio is historically made with raw beef. There are two theories behind the origin of carpaccio. The first and more widely-known speculation is that carpaccio was created at Harry’s Bar in Venice, Italy in 1950 when it was served to the countess Amalia Nani Mocenigo. At that time, the countess’ doctor prescribed that she only eat raw meat. At her request, Giuseppe Cipriani sliced pieces of raw beef very thinly and dressed them with creamy olive oil vinaigrette. Cipriani named the dish after the 15th century painter Vittore Carpaccio, whose prominently red toned paintings reminded Cipriani of the raw beef dish.

A second story is born at Savini Restaurant in Milan with a woman who was again told only to eat raw meat. A Carpaccio painting was hanging in the restaurant at the time and the waiter suggested she call the raw meat carpaccio because it sounded more elegant then ordering raw meat. No matter what the story, a delicious dish was born.

The Italians may have created carpaccio, but it was the French who perfected it. The French created duck carpaccio, vegetable carpaccio, and salmon and tuna carpaccios. Today, chefs are experimenting with all types of carpaccio.

Recommended Wine

Auxey-Duresses Blanc

Ingredients

7 oz. salmon

7 oz. wolf fish

20 basil leaves

67 ½ oz. olive oil

1 branch of chive

1 branch of tarragon

juice from 3 lemon

salt, pepper

Preparation Instructions

Use a long slicing knife or chef’s knife to cut into the slab of salmon and wolf fish. Make sure that your slicing knife is well sharpened. An even and thin slice is the most important factor in making a successful carpaccio dish.

Angle the knife and slowly cut across the grain of the fish as thinly as possible. The goal is to shave the fish about 1/8 of an inch thick and about three to four inches long.

To make the marinade, cover a plate with a thick coat of olive oil. Squeeze lemon juice on oil and season with salt and pepper. Swathe the thinly sliced raw fish in the marinade, taking care that their flesh remain taut and intact. Add oil, lemon, salt and pepper as needed. Chop fresh basil, chives, and tarragon finely and sprinkle on the fish and marinade. Allow the fish to rest and absorb the marinade.

To serve, arrange on a clean plate, evenly distributing the salmon and wolf fish for a lovely visual effect.