Fish Carpaccio Marinated in Extra Virgin Olive Oil and Citrus Fruit
Ingredients
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500 g swordfish
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500 g salmon
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100 ml extra virgin olive oil
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1 lemon
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1 lime
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1 bunch of fresh tarragon
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1 french shallot
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1 orange
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1 grapefruit
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1 fennel
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1 beet
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1 carrot
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Pink pepper
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Anis seeds
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Salt and Pepper
Preparation
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1. Thinly slice swordfish and salmon, set aside on a platter.
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2. Peel citrus fruits into segments over a bowl to save juice, and set aside.
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3. Thinly slice shallot and fennel with a chinese mandoline.
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4. Peel carrot and beet with ‘’turning slicer’’ and set aside.
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5. Add marinade of extra virgin olive oil, citrus juice, pink pepper and shallot to platter of fish.
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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.
