Marinated fish salad
Ingredients
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300 ml (1 1/4 cup) white wine
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4 star anis
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1 bay leaf
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1 branch of thyme
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200 ml extra virgin olive oil
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15 ml (1 tbsp) green peppercorn
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2 garlic cloves
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cumin
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200 g striped bass
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200 g salmon
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1 leafy lettuce
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2 limes
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1 carrot
Preparation
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1. Heat white wine, thyme, bay leaf, cumin, anis and garlic to obtain a reduction sauce as a base for the marinade.
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2. While it is cooking, thinly slice the striped bass, and place in the fridge.
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3. Zest the limes. Set aside. Juice the limes and add to extra virgin olive oil.
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4. When reduction is done, cool it. Then, mix with extra virgin olive oil and lime juice.
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5. Cover the fish with the marinade.
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6. Add the lime zest and season with salt, pepper and crushed green peppercorn, stir gently. Grate the carrot.
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7. Set the lettuce on a plate, then add the grated carrots.
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8. Place the fish in a circular shape over the lettuce then add marinade. Decorate and enjoy.
