🍽️ Delicate Mussel and Salmon Carpaccio with Milk Foam

Name: Delicate Mussel and Salmon Carpaccio with Milk Foam
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g black olives; 1 tsp sultanas; 100 ml olive oil; 1 lemon (juice); sea salt; white pepper (from the mill); 1 handful parsley; 12 fresh oysters; 12 shucked scallops (kitchen-ready); 150 g raw salmon fillet; 100 ml milk

449 kcal · 30 min · 4 servings

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Ingredients

50 g black olives
1 tsp sultanas
100 ml olive oil
1 lemon (juice)
sea salt
white pepper (from the mill)
1 handful parsley
12 fresh oysters
12 shucked scallops (kitchen-ready)
150 g raw salmon fillet
100 ml milk

Instructions

1. Drain the olives and carefully remove the flesh from the pits.
2. Finely chop the olive flesh together with the sultanas (golden raisins).
3. Stir the mixture with olive oil, lemon juice, salt, and pepper.
4. Rinse the parsley, shake it dry, and finely chop the leaves.
5. Clean the oysters, open them, and remove the meat.
6. Rinse the scallops and salmon and pat them dry.
7. Slice the mussels and fish into paper-thin slices.
8. Lightly coat four plates with lemon-infused oil.
9. Decoratively arrange the mussel and fish slices on the plates.
10. Drizzle the carpaccio with the remaining marinade.
11. Sprinkle the chopped parsley over the top.
12. Foam the milk.
13. Place one dollop of milk foam on each plate.
14. Serve the dish immediately.

Nutrition per serving

kcal: 449
Protein: 28 g · Fett/Fat: 31 g · Carbs: 14 g