Salmon in carpione with vegetable julienne

Here’s a recipe for preparing Salmon in carpione with vegetable julienne, with an Italian touch in preparing the carpione.

Ingredients

• 4 fresh salmon steaks (about 150-200 grams each)
• 2 zucchinis
• 2 carrots
• 1 white onion
• 300 ml of white wine vinegar
• 2 bay leaves
• Some black peppercorns
• Extra virgin olive oil
• Salt and pepper to taste
• Flour, for dredging the salmon
• Sugar (one teaspoon)

Preparation

1. Start with marinating the salmon: in a large pan, bring the vinegar to boil with the onion sliced into rings, bay leaves, a pinch of salt, peppercorns, and a teaspoon of sugar. Allow to cool completely.

2. Lightly flour the salmon steaks and heat some oil in a non-stick pan. Once the oil is hot, fry the salmon until golden brown on both sides. Drain on paper towels to remove the excess oil.

3. Place the salmon steaks in a deep dish or bowl and pour the cold carpione over them. Let it marinate in the fridge for at least 4 hours, better if overnight, to flavor well.

4. For the vegetable julienne, wash and clean the zucchinis and carrots. Use a vegetable peeler or mandolin to get thin strips (julienne). Blanch the vegetables in salted water for a few minutes so they remain crunchy, then drain and let them cool.

5. When ready to serve, take the salmon out of the fridge and let it come to room temperature for a few minutes. Distribute the vegetables around the salmon and, if desired, add a drizzle of raw oil on the vegetables.

Trivia

Carpione is a preservation technique typical of Italian cuisine, especially widespread in Northern Italy. Originally it was used to preserve freshwater fish and involves using vinegar to marinate and preserve the fish. The choice to use salmon, which is a sea fish, is a small concession to modernity that marries the tradition of carpione with more contemporary flavors.