Nelma carpaccio with red currant caviar by Viktor Apasyev

Ingredients

• 500 g nelma fillet
• 200 g red currant
• 80 g sorrel
• 1 small red onion
• 4 garlic cloves
• 4 tsp lime juice
• 4 sprigs of tarragon
• 160 ml grape seed oil
• 16 g of agar-agar
• 60 g + 1 h. l. Sahara
• Apple vinegar
• salt, freshly ground black pepper

Cooking

Step 1

Make green oil: chop tarragon, put in a blender, pour in grape seed oil, lime juice and 1 tsp. sugar, beat until smooth, strain through cheesecloth. Crush a clove of garlic into this oil, let it brew for 2-3 hours and strain again.

Step 2

Put the nelma fillet in the freezer for 20-30 minutes.

Step 3

For “caviar”, put currants in a saucepan, add 200 g of water and 60 g of sugar, bring to a boil, beat with a blender, wipe through a sieve. Add agar-agar to the resulting mass and let it dissolve.

Step 4

Pour ice water into a large bowl with a diameter of more than 20 cm. Draw warm currant sauce into a syringe and drop it drop by drop into the water - passing through a layer of ice, already formed “eggs” will sink to the bottom. Strain the finished "caviar" through a sieve, dry it - it should be of a consistency slightly denser than marmalade.

Step 5

Remove the core from the red onion, cut into quarters, pour in vinegar and leave for 10 minutes, then dry.

Step 6

Cut the nelma into the thinnest (1-2 mm) slices, put on plates. Put sorrel leaves on the fish, pour over with green oil, garnish with red onion and currant "caviar", salt and pepper.