Boyens Media: Lachs Carpaccio with Asian Dressing

Cologne (dpa/tmn) – Sushi-Fans aufgepasst: In this recipe you will get a drink with an aromatic dressing, soft drinks are one of the most important aspects. Das lies am Sesamöl.

Das Dressing hat is eiter einen Besonderheit. Seine Grundlage is journey and sake. Both were milder and had better taste when it came to food and drinks. If you find it sour, which is the case with Limettensaft, the fish is “cooked”, which changes the texture of the fish. The famous man from Ceviche, who eats Fischsalat in Limettensaft. Even if the fish is fresh in the recipe, it stays in the dressing longer and it becomes brighter.

If you add fresh Limetten-Aroma to the Carpaccio, the Dressing will be refined through Limetten-Abrieb. Fresh geriebener Ingwer ensures a clean, fresh Schärfe.

Ingredients for 2 servings:

5 Style Coriander
5 Halme Swiss Chard
3 tsp Sake (sweet)*
3 TL Reissig*
1 tsp sesame oil
1/2 tsp Ingwer (freshly seasoned)
1/2 tsp lime leaves
Salty
200 g Lachs (Sushi quality, freshly prepared)

* Both Zutats find a man in the supermarket, on the Asian market or on the internet. They weld themselves both products, including mixing 2 TL Apfelessig with 2 TL Sherry and 2 TL Wasser.

Support:

1. Wash the cilantro and schnittlauch, trockenschütteln, and zupfen the korianderblätter von de Stielen. Korianderstiele and Schnittlauch are fine hacken.

2. Sake, Reisessig, Sesamöl, geriebenen Ingwer, Limetten-Abrieb and the fine hacked Kräuter mixture and with Salz-abschmecken.

3. The Lachs hauchdünn aufschneiden and auf a flchenm Teller verilen. With the dressing and garnish with the coriander leaves.

More information at https://loeffelgenuss.de/