Salmon and Pike Perch Carpaccio with Hop Sprouts

For the salmon and pike-perch carpaccio, mix the vinaigrette in a bowl of balsamic vinegar, salt, pepper, adding olive oil until well blended. Cut the fish fillets into thin slices and flatten them between two oiled transparent sheets, chill them a little in the freezer and then cut them into the desired shape. Boil hop sprouts in salted water until soft.

Arrange the pike perch and salmon carpaccio harmoniously on the plates, season with salt and pepper and brush with the balsamic vinaigrette. Spread some cut-up hop sprouts on top, sprinkle with some coarse sea salt and tarragon leaves.

Preparation Tip:

Instead of hopsprouts, you can also use bean sprouts.

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