Carpaccio
1 frozen white fish fillet (approximately 600g)
160g of cru prosciutto
Sauce
1 tablespoon of olive oil
6 dried tomatoes, cut into thin strips
6 black olives, pitted and cut into thin strips
2 tablespoons of toasted pinhole
Juice from 1/2 orange
1 tablespoon of lemon juice
Salt and black pepper to taste
Assembly
16 slices of orange peel
Black pepper
1 tablespoon of chopped parsley
Carpaccio
1 frozen white fish fillet (approximately 600g)
160g of cru prosciutto
Sauce
1 tablespoon of olive oil
6 dried tomatoes, cut into thin strips
6 black olives, pitted and cut into thin strips
2 tablespoons of toasted pinhole
Juice from 1/2 orange
1 tablespoon of lemon juice
Salt and black pepper to taste
Assembly
16 slices of orange peel
Black pepper
1 tablespoon of chopped parsley
Carpaccio: Cut the fish into thin strips like carpaccio (1)
It should yield approximately 32 strips
The prosciutto must be cut in the same way (2) or purchased already sliced
You will need 16 slices
Reserve
Sauce: In a bowl, combine olive oil, dried tomatoes, black olives, pinhole, orange juice, and lemon juice
Mix everything (3), season with salt and black pepper
Assembly: Arrange 8 fish strips on each plate (4) and top with 4 slices of cru prosciutto
Dress with the sauce and garnish with 4 orange slices around
Finally, sprinkle some red peppercorns and parsley (5)
Serve immediately.
