White fish and av­o­cado carpac­cio

The Daily Telegraph - Telegraph Magazine - - THE CUT / THE FOOD -

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.

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