Hamachi Carpaccio Recipes

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BEEF CARPACCIO



Beef Carpaccio image

Provided by Alton Brown

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 6

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

Steps:

  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

HAMACHI CARPACCIO



HAMACHI CARPACCIO image

Categories     Fish     Appetizer

Yield 4 servings

Number Of Ingredients 10

1/2 lb hamachi fish
small bunch pea shoots
freshly grated horseradish
Drizzle oils #1
1 part olive oil
2 parts lemon juice
2
sriracha
olive oil
chili oil

Steps:

  • press hamachi to 1/8" thick grate fresh horseradish on top to taste place pea shoots on side drizzle with each oil mixture

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