Carpaccio
Originally served with thinly sliced beef Carpaccio has developed into a Mediterranean style raw fish dish that incorporates citrus and salty ingredients to lift the flavour and texture of raw snapper.
Serves 4 entrée size
Preparation time 15minutes
Cooking time 0
Ingredients
500 grams of snapper fillets
Salted capers
Black kalamata olives
Extra virgin olive oil
Finely sliced Fennel bulb and tips (Optional)
1x lemon
Sea salt
Black Pepper
Fresh coriander
Fresh basil
Fresh flat leaf parsley
Crusty loaf
Method
Slice fillet into thin pieces and place each piece between two pieces of cling film and gently flatten with a rolling pin to form very thin slices of fish. Spread slices on a large platter and squeeze with lemon juice. Finely chop sweet basil, coriander leaves and parsley. Sprinkle herbs over snapper fillets. Dress with a table spoon of salted capers that have been rinsed and a handful of kalamata olives. Drizzle lightly with good quality extra virgin olive oil. Season with course ground black pepper and a light sprinkle of sea salt. Serve with crusty rustic bread.
