Home » Cod Carpaccio with melon, Asparagus and mayonnaise

Cod Carpaccio with melon, Asparagus and mayonnaise

by Ada Parisi
5 min read
Carpaccio di baccalà con melone, asparagi e maionese

Cod Carpaccio with melon, asparagus and mayonnaise parsley. A fresh recipe without cooking, rich in vitamins. Fish and fruit are two ingredients which in my opinion is beautifully matched thanks to their versatility. Here I present a dish of cod: I love it and its use in raw does not involve issues that may involve the use of other raw fish because of the possible presence of Anisakis.

I cut the cod carpaccio (and thus very thin slices) and I marinated for 30 minutes, only for flavor, with ginger, fresh onion and lime juice. I combined with thin sliced ​​raw asparagus, melon, oil and Red shiso sprouts and parsley mayonnaise, pleasantly spicy. The raw asparagus are delicious and maintain intact all their nutritional properties. Obviously, the extra virgin olive oil that you will use to prepare mayonnaise must be of high quality: a medium fruit would be perfect.

The salt cod carpaccio with melon, asparagus and mayonnaise is a light appetizer. Perfect for the first warm, and for those who love raw fish and whimsical combinations. I also prepared a parsley oil, But if you prefer a simpler life used a normal, excellent extra virgin olive oil. Obviously, I suggest you take a look at all my RECIPES WITH COD’ and the sword fish. And if you are not familiar with these two ingredients and the difference between the two, or simply want to learn more, read my article “COD’ And STOCKFISH: DIFFERENCES, PROPERTY’ E 14 RECIPES TO TRY“. Have a good day!

Carpaccio di baccalà con melone, asparagi e maionese


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of cod
a strip about 2 cm ginger
the juice and zest of one lime
6 asparagus
a bunch of parsley
extra virgin olive oil, to taste
medium honeydew
a fresh onion
salt and pepper, to taste

chopped parsley, to taste
3 egg yolks
the tip of a teaspoon of Dijon mustard
250 ml extra virgin olive oil or peanut
Salt, to taste
the juice of half a lime


Cut the cod carpaccio using a flexible (or let him cut thinly the fishmonger), transfer to a serving dish and marinate in lime juice, with ginger and chopped spring onion and a drizzle of extra virgin olive oil. Cover with plastic wrap and let marinate for at least 30 minutes in the refrigerator.

For parsley oil, cover the bottom of a roasting pan with olive oil and add 10-12 sprigs of parsley, with all stems. Bake in the oven at 100 degrees for about an hour: the oil will turn green and parsley, that will yield to the oil all the aromas, It will crystallize as if it were fried: set aside, is yummy and very decorative.

Clean the melon and cut into fairly small pieces, so that its sweetness is not invasive.

Clean the asparagus with a potato peeler and slice them lengthwise with the mandolin, so you get very thin sections.

Prepare the mayonnaise by following the MY RECIPE, using part of the parsley oil and part of normal oil or seeds, and, Once ready, Add the finely chopped parsley.

Composition of the dish: arrange melon cubes randomly on the plate of, then sprinkle on the salt cod dish and marinated melon, then finish with asparagus. Dripping mayonnaise on cod and over asparagus and sprinkle everything with a little parsley oil and parsley crystallized. Bon appétit!

MATCHING: This is a recipe that requires a minimum of processed ingredients. To enhance the whole mix we tried Open Gold Baladin, the first Italian open source beer, made in Piedmont by the brewery Baladin by Teo Musso. Citrus scents, in particular of grapefruit, and its creamy foam together with the bitterness of hops, give their best with this sequence of ingredients ranging from cod, with fruit, from asparagus to mayonnaise.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Morena June 22, 2014 - 23:39

Let me just puzzled pairing with melon, but it is a beautiful dish and I imagine the goodness! Vist!!

Sicilians creative in the kitchen 23 June 2014 - 12:05

Hi Morena! I have decided to put the melon, diced very small, to balance the acidity of the marinade and mayonnaise fatness. I was dubious, too, but I liked it and liked it even to my three Guinea Pigs. However if you do not like the contrasts with the sweet salty fruit less sweet and more in an acid, as a peach Walnut, could be a viable alternative! Happy Monday! ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.