Carpaccio Alla Capponada

Carpaccio alla capponada (Salmon carpaccio with anchovy salad)

Posted by Murdoch Books

About

Camogli
Serves 4

Carpaccio is a much abused term in modern restaurants. The dish was originally made with raw beef, and in the early 1960s Harry’s Bar in Venice named it in honour of the deep red colouring in the paintings of Vittore Carpaccio, who died in 1526 without 
ever eating the dish that took his name. Nowadays the term has been extended to include any raw ingredient, which means it is applied to the sliced raw seafood that used to be known as crudo. For this appetiser, we’ve paired the raw fish (more pink-coloured than Carpaccio-scarlet) with a classic Ligurian crunchy-bread salad.

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You Will Need (11 things)

  • 300 g (101/2 oz) sashimi-grade Salmon , swordfish or tuna, in one piece
  • 18 Green Olives , pitted and roughly chopped
  • 6 Anchovy Fillets , 
chopped
  • 1 tsp Salted Capers , rinsed and dried
  • 1 tsp Finely 
chopped Oregano
  • 1 tsp Red Wine Vinegar
  • 2 tbsp Olive Oil
  • 2 Slices of Italian Bread
  • 1 Garlic clove, finely chopped
  • Juice of 1 Lemon
  • Sea salt and Freshly Ground Black Pepper

Steps (4 steps, 60 minutes)

  1. 1

    Preheat the oven to 180ºC (350ºF).

  2. 2

    Thinly slice the fish and arrange on four plates. In a bowl, place the olives, anchovies, capers and oregano. Mix with the vinegar and a tablespoon of the olive oil.

  3. 3

    Cut the bread into small cubes and place in a small bowl. Add the garlic and a splash of olive oil and mix well. Place on a baking dish and bake for about 2 minutes on each side, until crispy. Drizzle the lemon juice over the fish, then the remaining olive oil.

  4. 4

    Arrange the caper and olive mixture on top of the fish. Scatter the bread on top, season with salt and pepper and serve.