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Carpaccio (red sea bream and tuna carpaccio) | Transcript of recipe by culinary expert Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Red sea bream : Appropriate amount
Tuna : Appropriate amount
にんにく : 4 pieces
オリーブオイル（ガーリックオイル用） : 大さじ4
Olive oil (for tuna) : 大さじ1
ベビーリーフ : 適量
lemon : 1/8 piece
塩 : 適量
ホワイトペッパー : 適量
(A) Paprika powder : 適量
(A)乾燥パセリ : 適量

Time required

15minutes

Procedure

1) Prepare the garlic 02:07
Cut off the root of the garlic and crush it with the back of a knife.
Remove the skin and core and chop finely.
2) Make garlic chips and garlic oil 03:56
Heat a frying pan and add olive oil (for garlic oil).
Add 1 and stir-fry over low heat.
Once the garlic is browned, strain it through a colander over a bowl and separate the garlic chips and garlic oil.
Place the garlic oil in the refrigerator to cool.
3) 魚を切る 05:29
Cut the red sea bream into thin slices.
Heat a frying pan and add olive oil (for tuna).
Lightly sear the entire surface of the tuna.
Cut the tuna into thin pieces.
4) finish 10:30
Place the baby leaf in the center of the plate and serve step 3.
Sprinkle salt all over.
Squeeze the lemon and sprinkle with lemon juice.
Sprinkle with white pepper.
Add garlic oil from step 2 and (A).
Top with chopped lemon (not listed) and sprinkle with paprika powder (not listed).

Point

・The total weight of red sea bream and tuna is 250-300g.
・If you are afraid of using a knife to crush the garlic, you can crush it with the bottom of a frying pan.
・When storing garlic oil for a long time, be sure to cover it with plastic wrap as it is sensitive to oxygen.
- Thinly sliced fish for carpaccio will absorb the oil and taste better.
-Be sure to add lemon juice before adding garlic oil, as the oil repels moisture.
・To remove the heat from the tuna after serving, it is best to cool it in the refrigerator before eating.
・Garlic chips have a strong taste, so they go well with tuna but not with red sea bream, so it's best to add them as a side.