Thursday, May 30, 2013

Fish friendly marinated sardine carpaccio (raw)

This goes back to my years in Spain when I fell in love with the Mediterranean cuisine. However, much of their delights are fish and meat based. One of those dishes being marinated sardines, which is simply delicious. 

Without wanting to engage in the “is it healthy to eat fish these days” and “can one be regarded as a true lover of the nature when consuming animals” rhetoric, I adopted an all-in-one approach. Rethinking that sardine “tapa” and creating a nutritive, healthy, ethical and simply raw alternative.

If you would like to venture into this, you will need:
1 baby zucchini 
virgin olive oil
balsamic vinegar
crashed garlic
seaweed (e.g. sheet for sushi role or other that you like)
marine salt

Slice the zucchini with a peeler into thin, almost transparent slices, and place them onto a dish. Spread a very little amount of crashed or finely chopped garlic on the first layer and cover with more zucchini slices. Pour a little amount of balsamic vinegar and olive oil to cover the zucchini so they marinate for a couple of hours before serving (alternatively you can mix the marinate vinegar, oil, salt, and garlic before soaking your zucchini). Your zucchini needs to be soft once marinated. A little while before serving, sprinkle the zucchini with the seaweed which will give it a fish taste. I cut mine in stripes. Best roll up and eat with chopsticks (reusable, non-plastic and ivory-free ones, please :-)

Enjoy and let me know how you green your recipes :-)

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