SMOKED SABLE CARPACCIO by Blue Hill Bay
Approximate Yield: 4 Servings
This recipe is prepared with Acme’s one of a kind smoked sable, also known as Alaskan black cod. Our Sable comes seasoned with Hungarian paprika. For this sable carpaccio dish, the paprika is enhanced with a unique wasabi spiced cream sauce that creates an appetizer that provides an easy option for any time of day, any day of the week. The addition of orange slices, lime juice, and manzanilla olives round out the flavors to make this a sweet and sour, salty and savory dish that will awaken your mouth to a world of smoked fish flavor. Feel free to substitute nova smoked salmon for sable in this dish. All of the smoked salmon superfans out there will find equally delicious results with this substitution.
Wasabi Cream Sauce:
2 teaspoons wasabi paste
3 tablespoons water
1⁄4 cup sour cream
In a small bowl, combine wasabi paste and water, mixing to combine. Add sour cream, stirring until well incorporated, then set aside.
Smoked Fish Carpaccio:
12 slices smoked sable (can substitute nova smoked salmon)
2 blood oranges and/or navel oranges (peeled, pit removed, cut into segments)
1 lime (for lime juice)
1⁄2 cup chopped fresh flat leaf parsley
1⁄4 cup extra virgin olive oil
3 tablespoons olives (sliced pitted manzanilla olives, or small green olives)
1 dash coarse sea salt
1 dash fresh ground black pepper
Combine the orange, grapefruit, lime juice, parsley, and olives in a bowl and mix gently.
FINISH THE PLATES
Fan three slices of smoked sable on each of four plates. Divide the citrus mix among plates, mounding in the center. Sprinkle with sea salt and pepper. Drizzle with wasabi cream and garnish with lime juice. Serve immediately.