Fish carpaccio
Presentation
This fish carpaccio is one of the most loved recipes of my mother, who has also been a grandmother for 20 years now. A variation of the classic meat carpaccio, this marinated raw fish dish will make you discover new flavours.
Ingredients:
- 7-8 fish with firm meat (pezzogne)
- 140 grams of lemon juice
- 70 grams of sunflower seed oil
- 5 grams of salt
- pepper to taste
Preparation:
1 Fillet the fish by cutting under the pectoral fin and sliding the knife up to the tail. If any ventral bones remain attached to the fillet, remove them with the knife. 2 Remove the skin by cutting the fillet on the tail side and sliding the knife along the skin all the way down. 3 Start preparing the marinade by pouring the lemon juice into a fairly large bowl.
4 Add the sunflower oil, 5 salt and 6 pepper to the lemon. Emulsify everything by mixing vigorously with a spoon or fork.
7 At this point, spread the transparent film on a cutting board, taking care to block one end under it and cut to a length equal to double the size of the cutting board so that you can then fold it over the fish fillets. 8 Place about half of the emulsion on a serving plate and spread a spoonful of it on the cling film. 9 Prepare 2 or 3 fish fillets on the cling film and cover them with the cling film.
10 Now gently beat the fillets with a meat mallet until they become about 2 millimeters thick 11 and arrange them on the plate with the emulsion. 12 Once the operation has been completed for all the fillets, add the rest of the emulsion and turn the fish slices so that they can take the marinade well and cook through the action of the lemon. Finally, garnish as you prefer and after 1 hour in the fridge the dish will be ready to enjoy.
Advise
- You must use a type of fish with firm flesh, otherwise during the beating procedure you risk it falling apart too much and not being able to stay in the slice.
- Tap it gently so as not to risk creating holes or breakages.
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