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A Celebration of Contemporary Cuisine as introduced by Harumi Kurihara
Recipe: White Fish and Mozzarella Carpaccio Salad
| This salad is a lovely combination of subtle flavours and colours. Raw fish work surprisingly well in this way. In the original recipe I used raw sea bream which I had previously wrapped in seaweed to give it more flavour. If you have the time to try this I have included the recipe below. Wrapping in kombu is a common method of preserving fish and it allows the fish to be eaten raw for up to two days, as well as adding extra taste and interest. You can use any sashimi-quality white fish for this recipe. |
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(Serves 4)
200g red onion
300g seaweed-marinated sea bream sashimi (see below) or any other white fish sashimi
50g mozzarella cheese
salt and coarsely ground black pepper
olive oil
lemon juice |
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1. Cut the red onion into wafer thin half moon slices, and immerse in cold water for 5-10 minutes to remove any excess bitterness. Drain, pat and place on a serving plate.
2. Slice sea bream at an angle as thinly as you can manage (use your sharpest knife for this) and arrange the slices on top of the onions.
3. Place the mozzarella cheese on top, in the middle. Season with salt and pepper and drizzle over a little olive oil and fresh lemon juice.
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Seaweed-Marinated Sea Bream
(Serves 4)
300g sashimi-quality piece of sea bream (you can also use other white fish sashimi)
1 teaspoon salt
2 pieces kombu
seaweed of a suitable size to cover the fish
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1. Season both sides of the sea bream with the teaspoon of salt and leave for 1 hour.
2. Wash away the salt and wipe off the excess water.
3. Wash the kombu seaweed lightly and wipe off the excess water. Put the sea bream between two pieces of kombu and wrap in cling film. Leave it in the fridge for half a day.
The flavour of the seaweed works really well with the sea bream.
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More recipes:
photographs: © Conran Octopus/Fusosha |
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