Salmon is a very delicate fish, cutting it when it's slighlty cold is the only way to ensure an even cut. Let's prepare Salmon two ways with this exciting recipe: 1) Salmon 3 finely cut pieces 2) Olive Oil (extra virgin) 3) Salt & Pepper Glaze the fish with the oil using a spoon, without … Continue reading Chef Gautam Mehrishi prepares us Salmon Two Ways!
Carpaccio is a typically dish of raw meat or fish (such as veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. In earlier days, it used to be just pounded but now thinly sliced is more apt defination of a carpaccio. Asian Thai Nampla or Fish sauce is … Continue reading Chef Akshay Bhardwaj’s Carpaccio
Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish. Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. … Continue reading Chef Michael Swamy’s Prawns Ceviche