Monday, August 20, 2012

Carpaccio de Saint-Jacques with ripe mango

Carpaccio is a dish of raw meat, thinly sliced and often served as appetizers. In short, it needs neither stove nor oven! All you need is a very good knife to make sure that your sliced meat, fish or crustaceans can be as thin as possible.  Among the many Carpaccio recipes that I like is that one with Saint-Jacques and so here is one recipe that I tried, mixing it with ripe mango, green and red bell pepper. 

5 fresh Saint-Jacques
1 riped mango   
1/2 lemon
15 cl. of olive oil
Red and green bell pepper
 salt and pepper

Cut delicately  the Saint-Jacques in  very thin slices.
Cut mango into thin slices. If possible make sure that it isn’t thicker than the Saint-Jacques.
Cut your green and red bell pepper in cubes (or in thin slices if you want). It will serve as great toppings and will give crunchy texture to your plate.
Add some lemon zest and sprinkle it with olive oil and a dash of salt and pepper.
Put in the fridge for about 20 minutes before serving.
And there it goes: your fresh Saint-jancques carpaccio with mangoes!

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