Name: Crispy Perch Carpaccio with Charred Vegetable Dust and Salsa Verde Foam
Prep time: 32 min
Cook time: 33 min
Total time: 65 min
Yield: 2 servings
Cuisine: italian
Ingredients: 2 fresh perch fillets with skin (150g each); 3 tablespoons extra virgin olive oil; 2 medium carrots (1 shredded raw, 1 charred and powdered); 2 cups broccoli florets (1 cup raw shaved, 1 cup roasted); 1.5 cups Brussels sprouts (halved for roasting); 1 medium cucumber (thinly sliced into ribbons); 2 medium potatoes (1 diced small, 1 thinly shaved); 1 cup cauliflower rice; 8 ounces mushrooms (4 oz sliced thin, 4 oz minced fine); 0.75 cup salsa dip sauce; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon sea salt; 0.5 teaspoon black pepper; 0.25 teaspoon white pepper; 2 teaspoons Italian herbs (dried oregano, basil, thyme blend); 1 tablespoon water (for foam); 0.5 teaspoon xanthan gum (for foam texture)

Crispy Perch Carpaccio with Charred Vegetable Dust and Salsa Verde Foam

A bold Italian-Modern Creative fusion featuring pan-seared perch with crispy skin served over a bed of raw and roasted vegetable preparations, topped with an innovative salsa foam and cauliflower rice crust. This dish reimagines traditional Italian seafood preparations through modern plating and molecular techniques while maintaining respect for the delicate perch and Mediterranean flavor principles.

65 min

Hard

2 servings

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Taste Profile

Sweet3/10

Salty5/10

Sour4/10

Umami6/10

Spicy2/10

🥄 Texture

Crisp skin on the seared perch and paper-thin fried potato crisps provide pronounced crunch, contrasted with tender roasted Brussels sprouts and flaky fish flesh. Raw shredded carrot, cucumber ribbons and a toasted cauliflower rice base add fresh, slightly crunchy layers while the salsa foam gives light, airy mouthfeel.

👃 Aroma

A smoky, caramelized carrot and roasted-vegetable aroma is front and center, backed by toasty olive oil and a subtle earthiness from mushrooms. Bright citrus and herb notes from lemon and Italian herbs cut through with a faint vinegary/tomato top note from the salsa.

🍷 Pairs Well With

A crisp, zesty white wine such as Sauvignon Blanc or Vermentino (or a dry sparkling wine) will complement the citrus and herb accents and cut through the oil; alternatively a light pilsner works well.

🥗 Side Dishes

Simple lemon-herb new potatoes or a warm brown-butter barley pilaf, grilled asparagus or green beans, and a small peppery arugula salad with a light vinaigrette to echo the dish's acidity.

Ingredients(18 items)

12 fresh perch fillets with skin (150g each)

23 tablespoons extra virgin olive oil

32 medium carrots (1 shredded raw, 1 charred and powdered)

42 cups broccoli florets (1 cup raw shaved, 1 cup roasted)

51.5 cups Brussels sprouts (halved for roasting)

61 medium cucumber (thinly sliced into ribbons)

72 medium potatoes (1 diced small, 1 thinly shaved)

81 cup cauliflower rice

98 ounces mushrooms (4 oz sliced thin, 4 oz minced fine)

100.75 cup salsa dip sauce

112 tablespoons balsamic vinegar

121 tablespoon fresh lemon juice

131 teaspoon sea salt

140.5 teaspoon black pepper

150.25 teaspoon white pepper

162 teaspoons Italian herbs (dried oregano, basil, thyme blend)

171 tablespoon water (for foam)

180.5 teaspoon xanthan gum (for foam texture)

Instructions

Prepare the charred vegetable powder: Cut 1 carrot into chunks and roast at 425°F for 25 minutes until deeply caramelized. Once cooled completely, blend into a fine powder and set aside.

Create the salsa foam: Combine 0.5 cup salsa dip sauce, 1 tablespoon water, and 0.5 teaspoon xanthan gum in a blender. Blend on high for 30 seconds until light and airy. Transfer to a squeeze bottle and refrigerate.

Prepare roasted vegetables: Toss Brussels sprouts and broccoli florets with 1 tablespoon olive oil, salt, and pepper. Roast at 425°F for 20 minutes until caramelized. Set aside.

Prepare the cauliflower rice crust: Toast cauliflower rice in a dry pan over medium heat for 3 minutes, stirring constantly. Season with 0.25 teaspoon salt and set aside to cool.

Prepare vegetable garnishes: Shred 1 carrot into thin strands, shave cucumber into ribbons using a mandoline, thinly slice mushrooms, and shave 1 potato into paper-thin slices using a mandoline.

Sear the perch: Pat perch fillets dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place perch skin-side down and cook for 4 minutes without moving until skin is crispy and golden. Flip and cook flesh side for 2 minutes. Season with salt, pepper, and Italian herbs. Remove and rest on a warm plate.

Prepare the potato crisp: In the same pan, fry the thinly shaved potato slices in remaining oil until golden and crispy (about 3 minutes total). Drain on paper towels and season with salt.

Sauté mushrooms: In the pan, quickly sauté the sliced mushrooms over high heat for 2 minutes until golden. Season with salt and pepper. Set aside.

Build the base layer: Spread a thin layer of toasted cauliflower rice on the center of each plate, creating a rectangular foundation.

Layer the vegetables: Arrange raw shredded carrot, cucumber ribbons, raw shaved broccoli, and sautéed mushrooms in overlapping patterns on top of the cauliflower rice base.

Add roasted elements: Place roasted Brussels sprouts and broccoli florets artfully around the plate.

Position the perch: Place the seared perch fillet skin-side up on top of the vegetable composition.

Add crispy elements: Arrange potato crisps around the perch at an angle for height and texture.

Garnish and finish: Dust the entire plate lightly with charred carrot powder. Drizzle remaining salsa dip sauce (0.25 cup) around the plate in artistic lines. Apply salsa foam using the squeeze bottle in dots and swooshes. Finish with a light sprinkle of black pepper and white pepper. Serve immediately while perch skin remains crispy.