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Snapper Carpaccio with Pickled Mushrooms

Chef Laurent Gras Recipes

Snapper Carpaccio with Pickled Mushrooms

Alta Editions

The delicate texture and sweet flavor of raw fish is enhanced with the acidity of lemon and the pickled mushrooms. Basil and tomato add additional freshness to the taste.
— Laurent Gras

This Provence-inspired Snapper Carpaccio with Pickled Mushrooms recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 20 minutes   |   Cooking Time: None



For the Pickled Mushrooms

  • ¼ pound (100 g) yellow chanterelles, oyster mushrooms, or crimini
  • 1 cup (200 ml) water
  • ½ cup (100 ml) sherry vinegar
  • ¼ cup (50 g) sugar
  • ¾ ounce (20 g) fresh ginger, peeled and thinly sliced
  • Pinch dried, medium-heat chilies, such as pasilla
  • 1 teaspoon (6 g) sea salt

For the Snapper Carpaccio

  • One 3-pound (1.5-kg) whole red snapper, dressed, or 1 ⅓ pounds (600 g) skinless red snapper fillets
  • Sea salt

For the Tomato Salad

  • 2 vine-ripened tomatoes
  • Sea salt

For the Garnish

  • Zest and juice of 1 Meyer lemon or regular lemon
  • Sea salt
  • 12 leaves basil, thinly sliced
  • 2 tablespoons (30 ml) extra-virgin olive oil


For the Pickled Mushrooms

  1. Remove the mushroom stems, rinse the caps under cold running water, and pat dry. Place in a small bowl. In a small saucepan, combine the water, sherry vinegar, sugar, ginger, chilies, and salt, and bring to a boil. Pour the boiling pickling liquid over the mushrooms. Let cool to room temperature and refrigerate until needed. Before serving, remove the mushrooms and the ginger from the pickling liquid and slice the mushrooms finely. Place in a mixing bowl .

For the Snapper Carpaccio

  1. If starting with a whole fish, with a filleting knife, cut through the skin and the flesh down the length of the back along the spine. Do the same on the belly side to detach the flesh from the bones. Cut the bones on the belly side with scissors, and do the same thing on the dorsal side.
  2. Remove the bones still attached to the belly by cutting the flesh along the bones. Split each fillet lengthwise along the bloodline to remove the pin bones. At this point, remove the skin, keeping your knife parallel to the fillet and just above the skin. [Insert video image.] Cover the fillet with plastic wrap and refrigerate for at least an hour so the flesh firms up, making the fish easier to slice. Using a slicing knife, slice the flesh thinly on the bias. Arrange the slices on a platter and keep refrigerated.

For the Tomato Salad

  1. Peel the tomatoes: Bring a pot of water to a boil and prepare a bowl of ice water. Remove the core of each tomato and cut an x in the base. Blanch in the boiling water for 1 or 2 minutes, until the skin starts to pull back from the x. Remove tomatoes with a slotted spoon and shock in ice water. [Insert video image.] Quarter the tomatoes. Remove the seeds by cutting them out along the flesh. Dice the flesh into small cubes. Place over paper towel and season with sea salt. The paper will absorb the excess water that the salt draws out.

To Assemble the Dish

Remove the fish from the refrigerator. Using a fine Microplane grater, grate the lemon zest over the fish. Squeeze the lemon juice and pass through a strainer. Spoon the lemon juice over the fish and spread it evenly with the back of the spoon. Season with sea salt. Scatter the basil over the fish. Combine the diced tomato with the mushrooms and ginger. Season with sea salt and olive oil. Scatter across the fish as shown.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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