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.
Ingredients
5 fresh Saint-Jacques
5 fresh Saint-Jacques
1 riped mango
1/2 lemon
15 cl. of olive oil
15 cl. of olive oil
Red
and green bell pepper
salt and pepper
Preparation:
Cut delicately the Saint-Jacques in very thin slices.
salt and pepper
Preparation:
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!