In the beginning it was the carpaccio only and only meat. The story handed down that it was inventing this dish Giuseppe Cipriani, the owner of Harry's Bar in Venice, who, to please the Venetian countess Amalia Nani Mocenigo to whom the doctor had recommended a very strict diet, based, among other things, of raw meat, invented a seasoning with mayonnaise, mustard and Worcestershire sauce to serve very thin sliced ​​beef tenderloin. And since in those days in Venice there was no talk of anything but a beautiful one Carpaccio exhibition, Cipriani decided to give this name to his creation, finding us again shades of red and yellow so similar to those found in the paintings of the Venetian painter.

Over the years it has been used to prepare carpaccio even the fish, fillets of sea bass, swordfish, salmon, sea bream, all well cleaned and pricked and left to refrigerate with oil and lemon emulsions or mayonnaise and mustard based sauces. We need few but selected ingredients: fresh and chilled fish, good quality olive oil and fragrant spices or herbs. Here any suggestions to bring to the table a carpaccio of fish that you can serve both as an appetizer and as a second course.

Dentex carpaccio with mint sauce

Take 300 g of snapper fillets, cut them very thin, sprinkle them with lemon juice and leave them in the fridge. Separately put some breadcrumbs to macerate in a bowl sprinkled with vinegar, remove it, squeeze it and chop it in a mortar with 2 anchovies, 1 tablespoon of capers, one of sugar and two of oil. Add a few leaves of chopped parsley and fresh mint, stir and let the sauce rest for at least 30 minutes. Then wet the slices of snapper with the mint sauce and leave to rest in the fridge for an hour before serving.

Carpaccio of sea bream, peaches and lime

Clean and dry the fillets of sea bream, remove the skin and all the thorns and leave them to rest in the refrigerator. Separately, take a walnut peach, clean it and cut it into thin slices. In a bowl mix the juice of half a lime, some grated ginger, a slice of sliced ​​garlic, some pink pepper, salt and oil. Emulsify and spread on the slices of sea bream, leaving it to soak for at least an hour in the refrigerator. Before serving, place the peach slices on a plate, place the fish seasoned with the sauce on it and bring to the table.

Carpaccio of swordfish and olives

For a dip in the flavors of Sicilian cuisine, prepare thin slices of swordfish, season with lemon juice, oil, salt and pepper. Pitted a handful of olives both black and green and cover them with fish fillets. Cover with a foil and leave to rest in the refrigerator for an hour. When ready to serve, place a spinach on a serving dish dressed with oil and salt and place the slices of swordfish seasoned with olives on top. You can accompany it with toasted croutons sprinkled with oil.

Carpaccio of sword and eggplant

Another tribute to Sicilian flavors: first slice a aubergine in squares, let it brown in plenty of oil and leave it aside. In a pan fry sliced ​​onion, sliced ​​celery, a tablespoon of tomato sauce, some toasted pine nuts, chopped green olives, a teaspoon of desalted capers and squeezed sultanas. Cook for a few minutes and then add the aubergines. Slice the swordfish and place it on a serving plate. Season the fish with a teaspoon of soy sauce and then cover it with the eggplant sauce. Garnish with fresh basil leaves and serve.

Carpaccio with fish eggs

For this dish you can use either salmon or sea bass or sea bream. Clean the fish fillets, cut them into thin slices and place them on a serving plate where you have placed some carrots and fennel cut into julienne strips. Season with a sauce made by blending oil, lime juice and a pinch of salt. Spread over the fish slices and leave to marinate in the fridge for 30 minutes wrapped in a film. Just before serving, spread the salmon eggs on the carpaccio and bring to the table.

Other Recipes you can read:

• Bruscandoli, what they are and how to cook them in ..

  Have you ever heard of the bruising them? If before asking how to cook them you are wondering what they are, we give you a clue. The ..

• Zucchini and shrimp trofie | Yummy Recipes – Italian ..

  The trofie with prawns and courgettes they are an extraordinary first course of the Ligurian tradition. The protagonist is the ..

• Ratafià cherry liqueur | Yummy Recipes – Italian cuisine ..

  Wild cherry ratafià is a liqueur flavored with cherry leaves and wild cherries, which are not as sweet as cultivated ones ..