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!
COD CARPACCIO 'WITH MELON, ASPARAGUS AND MAYONNAISEPrint This
- 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
- FOR HERB MAYONNAISE
- 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 the 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: Green diventeà and parsley oil, that will give all the oil 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 the parsley oil and part of normal or seed oil 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!
THE PAIRING: 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 Baladin brewery of Teo Musso. Its citrus scents, in particular of grapefruit, and its creamy head with bitter hops, give their best with this sequence of ingredients ranging from cod, with fruit, from asparagus to mayonnaise.