Sea bream and cured ham carpaccio
Umami-rich carpaccio made with sea bream and cured ham. Water cress makes the dish colorful. Instead of sea bream, you can use flounder or Japanese sea bass.
- 80g seabream (for sashimi)
- cured ham
- 1 bunch watercress
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- salt and pepper to taste
- Sea bream
Inosinate : 180〜400mg/100g
- Cured ham
Glutamate : 340mg/100g
Shave a seabream thinly and arrange on a plate.
Cut cured ham in slices half as big as the seabream. Put the cured ham on each piece of seabream.
Blend olive oil, white wine vinegar, salt and pepper. Spread half of it on 2. Mix watercress, which is cut into ４cm lengths, with the rest of the dressing.
Spread 3 thickly on to 2.
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