Cod Carpaccio with melon, Asparagus and mayonnaise

Cod Carpaccio with melon, Asparagus and mayonnaise. I know, you'd think that the summer has gone to his head. In a way it's true. With the first warm me want to eat only things read, crude, rich in vitamins. In particular, I feel like fish and fruit: two ingredients which in my opinion are combined beautifully 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 salt cod carpaccio and marinated for 30 minutes in I, only for flavor, with ginger, fresh spring onion and lime juice and raw wafer-thin cut with asparagus, melon, oil and Red shiso sprouts and parsley mayonnaise, pleasantly spicy. Is’ a light appetizer perfect for the first warm and for those who love raw fish and creative pairings. I also prepared a parsley oil, But if you prefer a simpler life used a normal, excellent extra virgin olive oil.

Ingredients for 4 people:

  • 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 as required
  • medium honeydew (Orange ones)
  • a fresh onion
  • salt and pepper

for the mayonnaise (Click here for the procedure on basics)

  • chopped parsley as required
  • 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 according to the recipe you find here on the basics 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 brewery Baladin by Teo Musso. 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.

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Morena June 22, 2014 at 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 at 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


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