White fish and avocado carpaccio
Serves 6-8 The fish in this version of carpaccio is raw, as for sashimi, so be careful to buy fish that is guaranteed to be fresh. Either go to a trusted fishmonger, buy frozen online or check the fish on supermarket fish counters for glossy, wet skin and bright eyes. Ask for it to be filleted.
— 500g skinless fillet of sea bream, hake, halibut or other white fish — 2-3 ripe, firm avocados — 4 handfuls peppery smallleaf salad, preferably with red-green chard, sorrel, watercress or mizuna — 12 violet flower heads or other edible flowers (optional, when in season) — 2 tsp shaved fresh wasabi or 12 radishes, sliced very thinly
To serve — toasted sesame oil and
extra-virgin olive oil — 2 tsp poppy seeds
Put the fish fillet in the freezer for 30-40 minutes to firm it up, and put six to eight dinner plates in a cool place, preferably the fridge or in a basin with water and ice.
When firm, use a very sharp knife with a long blade to cut thin strips of the fish – about 2mm maximum thickness. Divide it among the plates, evenly spaced all over the surface. Cover the plates with cling film and store them in the fridge for up to two hours, to save lastminute preparation time.
Before serving (no more than 30 minutes prior), cut the avocado into thin (2mm) slices and distribute it around the plates. Scatter over the leaves, flowers (if using) and wasabi or radish shavings.
Finally, drip small droplets of sesame oil over the plates (no more than a teaspoon overall), then the olive oil – about two teaspoons max per plate. Finish with a scattering of poppy seeds and sea-salt flakes.