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Fish Carpaccio Marinated in Extra Virgin Olive Oil and Citrus Fruit

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Fish Carpaccio Marinated in Extra Virgin Olive Oil and Citrus Fruit

Ingredients

  • 500 g swordfish

  • 500 g salmon

  • 100 ml extra virgin olive oil

  • 1 lemon

  • 1 lime

  • 1 bunch of fresh tarragon

  • 1 french shallot

  • 1 orange

  • 1 grapefruit

  • 1 fennel

  • 1 beet

  • 1 carrot

  • Pink pepper

  • Anis seeds

  • Salt and Pepper

Preparation

  1. 1. Thinly slice swordfish and salmon, set aside on a platter.

  2. 2. Peel citrus fruits into segments over a bowl to save juice, and set aside.

  3. 3. Thinly slice shallot and fennel with a chinese mandoline.

  4. 4. Peel carrot and beet with ‘’turning slicer’’ and set aside.

  5. 5. Add marinade of extra virgin olive oil, citrus juice, pink pepper and shallot to platter of fish.

  6. 6. In a bowl, mix vegetables with anis seeds, chopped tarragon, extra virgin olive oil, salt and pepper. Add fish and decorate with citrus segments.

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