The word “Carpaccio” is of no doubt from Italian origins. It is said that it was invented and named by the Chef of Harry´s Bar in Venice, after the local artist Vittore Carpaccio.
However, the Milanese restaurant Savini also claims to have invented the dish, also named after the Venetian artist.
So where did it come from? You decide…
What is agreed is that it was originally made from thin slices of raw beef.
Nowadays Carpaccios come in many forms including fish such as Tuna, Salmon, Seabass etc… and other meats including Venison and Ostrich etc.. even fruits like Pineapple and Melon and so forth…
The word has stuck with us through the years to mean various thinly sliced then dressed ingredients.
However, saying that, the Japanese have been serving wafer thin slices of fish for centuries!
Whatever its origins, it is a lovely dish. 🙂 .
Most restaurants will roll up the meat then freeze it, which makes cutting it easier. It is normally cut using a Meat Slicer, like the ones you find at the Cured & Preserved Meat and Cheese sections in supermarkets.
When it is cut, the thin slices of frozen meat will defrost on the plate. Brushing the dressing on top of the meat at this time will normally speed up the process. In retrospect, what you are ordering is raw frozen meat, albeit nicely presented.
Its a good money earner for the restaurant, it takes little time to prepare and can keep frozen for long periods of time. But not all restaurants are the same…
Going with the flow, we have a new dish on our “Aharn Menu” which we have called “Prawn Carpaccio”.
Instead of using everyday prawns, we use Scarlet Prawns, also known as Carabineros in Spanish.
Because our special menu is “Reservation Only”, we prepare the dish 30 minutes before serving.
The reason that we use Carabineros is because of the sublime flavour and glorious natural colour of the prawn.
In order to get the shape, the fresh (and very expensive) prawns are cleaned and placed between two sheets of film before being gently flattened (not bashed) to ensure that we have a height of about 6mm (too thin and the prawn looses it´s identity).
They are then placed in our special Cold Blaster for a few minutes to harden (but not freeze), then cut in to shape.
Our dressing is made with the lovely stuff from inside the prawns over-sized heads. These are cooked, brains and all over a low flame with some Honey Miso Sauce and Yuzu Dressing.
When everything is ready for serving, a little dressing is dabbed on followed by the rest of our ingredients.
We serve it in two different plates, one circular and the other rectangular.
On top of the dressing from left to right are:
Chopped Chives, Nori Bread Crumbs, Toasted Crushed Hazelnuts, Toasted Whole Pine Kernels and Pickled Cauliflower. Semi Dried Tomato Olive Oil (the Olive Oil used to cover our oven semi-dried Cherry Tomatoes) is drizzled on top.
The various textures add a pleasing touch to the dish without robbing it of its natural sweetness.
Other dishes that we have been serving include Pak Choi “Maki” with Shimeji Mushroom Filling.
Emilie carefully plates the Pak Choi “Maki”.
These are extremely fragile, so much so that they need a woman’s touch! 🙂 .
These are served with our Pho Croquettes as an Amuse Bouche.