A light and elegant healthy dinner recipe and appetizer, salmon and wolf eel carpaccio sprinkled with aromatic herbs prepare the palate for a full course Italian or French dinner. This healthy gourmet starter can be prepared within 20 minutes and is best enjoyed with a refreshing glass of Auxey-Duresses Blanc.
Carpaccio is historically made with raw beef. There are two theories behind the origin of carpaccio. The first and more widely-known speculation is that carpaccio was created at Harry’s Bar in Venice, Italy in 1950 when it was served to the countess Amalia Nani Mocenigo. At that time, the countess’ doctor prescribed that she only eat raw meat. At her request, Giuseppe Cipriani sliced pieces of raw beef very thinly and dressed them with creamy olive oil vinaigrette. Cipriani named the dish after the 15th century painter Vittore Carpaccio, whose prominently red toned paintings reminded Cipriani of the raw beef dish. A second story is born at Savini Restaurant in Milan with a woman who was again told only to eat raw meat. A Carpaccio painting was hanging in the restaurant at the time and the waiter suggested she call the raw meat carpaccio because it sounded more elegant then ordering raw meat. No matter what the story, delicious fish recipes was born.
Ingredients: 1/2 lb. fresh salmon fillet, ½ lb. fresh eel fillet, 20 basil leaves, 8 tablespoons olive oil, 1 bunch chives, 1 tarragon branch, juice from 3 lemons, salt, pepper
Cut salmon and eel fillets into slices. Prepare the marinade by mixing lemon juice, salt, pepper and olive oil in a small bowl. Season fish slices with salt, pepper, lemon juice, and olive oil. Place in marinade for a few minutes. Mince the basil, chive, and tarragon. Place the eel and salmon on serving dishes, so the slices overlap. Sprinkle with fine herbs and serve directly.
The Italians may have created carpaccio, but it was the French who perfected it. The French created duck carpaccio, vegetable carpaccio, and salmon and tuna carpaccios. Today, chefs are experimenting with all types of carpaccio. Salmon and wolf eel are a lovely combination due to their contrasting taste and colors. Alternating the delicate buttery taste of the salmon with the mildly sweet and fleshy flavor of the wolf eel tickles the palate and arouses the taste buds in preparation for a good meal. Eaten raw, their nutrition is retained and their fresh flavor can be enjoyed to the fullest.