Salmone And Citrus Fruit Carpaccio

Preparation:

Preparation: Place the salmon on the cutting board, with tweezers gently remove the spines found in the fleshiest part of the fillet. Take a knife with a narrow, long and flexible blade, place it almost flat on the fillet and start cutting it into thin slices as if it were smoked salmon. As you cut, arrange the slices on a serving plate brushed with 1 tablespoon of oil. Put the salmon in the refrigerator. Peel the orange and lemon, with a sharp knife separate the segments from the skins. Wash the escarole and chicory, break up the leaves of the former with your hands, finely chop the latter. Put the salmon, the 2 salads, the citrus wedges and a few thin slices of lime in the center of the plate. In a bowl, dissolve the sugar with the remaining lime juice and the juice of the citrus fruits collected while peeling them. Salt and pepper, add 4 tablespoons of oil and the chopped chives. Mix the dressing well with a whisk, pour it over the salad and fish, serve fresh. This carpaccio can be prepared in different ways for those who don't like the idea of eating raw fish Prepare the citrus juice dressing by putting half the oil, pour it only on the fish and leave it to macerate for a couple of hours in the fridge, the fish it will cook in the seasoning becoming opaque in color. Arrange the lettuce and citrus fruits in the center of the plate and dress them with lemon juice, salt, pepper and the rest of the oil.