Tuesday 26 May 2015

Salmon and common bass carpaccio with spinach salad

10 minutes to prepare Serves 4



Avid eater of spinach, Popeye is the ambassador par excellence of this food which was supposed to restore force and strength to the weary. Not surprisingly, the spinach was called "the prince of the vegetables" by Arabs, who introduced it in Europe in the early thirteenth century.
Rich in minerals, anti-anemic and nutritious, spinach were thus the perfect ingredient to create the myth of the magic potion guzzled by Popeye. Their reputation as highly "energetic" food, however, was soon challenged by the discovery of a substance called oxalic acid, which severely limits the availability of minerals in green leafy vegetables.
Doing some math, we find out that - against the belief of the most ardent vegetarians - we need to consume more than one kilogram of spinach to assimilate the equivalent iron supplied by 100 g of meat!

Nevertheless, as vegetables are good for your health, we will employ spinach in today's recipe as tasteful side dish. They will accompany a delicious plate of fish carpaccio: salmon and common bass together, with a softly piquant sauce...yummy!!!

Get your bib, we will be ready in 10 minutes.

Here are ingredients for the 4-serving recipe:

For the salad 

400 g common bass cut into thin slices
250 g salmon cut into thin slices

For the carpaccio dressing

EVO oil
salt and pepper

For the side salad
300 g spinach
1 teaspoon mustard
EVO oil

  1. On a platter arrange the slices of common bass alternated with the salmon's slices and place in refrigerator for 10 minutes
  2. Meanwhile, prepare the dressing: in a bowl whisk 2 tablespoons of EVO oil with the chopped parsley and thyme, 1 teaspoon of brandy, salt and freshly ground pepper
  3. Collect the spinach leaves in a salad bowl
  4. Prepare dressing for the spinach salad: in a bowl emulsify mustard with 10 tablespoons of EVO oil and a pinch of salt
  5. Pour the emulsion on spinach leaves, stir gently and set aside in a cool place
  6. When the fish carpaccio is ready, take it out of the refrigerator and sprinkle it with its dressing. Serve with some spinach salad on top

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

I'm strong to the finish, 'cause I eats me Spinach, I'm Popeye the sailor man! (toot, toot)
(Popeye's theme song, 1929)

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