Video receta: Carpaccio de trucha marinada

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing a neutral flavor.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar offers a similar tang at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often less expensive and have a longer shelf life.

Clean the trout thoroughly and cut it into fillets, removing all bones.

Remove the skin from the trout fillets and place them on a plate.

Season the top of the fillets with sea salt, black pepper, and a pinch of cane sugar.

Let the trout marinate in the refrigerator for 20-30 minutes.

Peel the slightly unripe mango and cut it into thin strips.

Select and clean the best young lettuce leaves and place them on a flat plate.

Slice the celery heart into thin rounds and then into sticks, placing them on the plate with the mango strips.

Remove the salt from the trout fillets with cold water, dry them well, and remove the skin.

Cut the trout into very thin strips.

For the final marinade, mix olive oil and lemon juice in a plate, then add the trout strips and turn them a couple of times to absorb the flavor.

Complete the dish by adding a drizzle of the marinade and a few drops of olive oil.

Heat a knife in hot water to cut thin slices of spicy gorgonzola cheese, which are placed on the plate for the final touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens