This is a variation of the sophisticated beef carpaccio and it's making a success at restaurants. You can also prepare it at home. The raw and cleaned fish (cod, pollock) is taken to the freezer and then cut into thin slices. In São Paulo, there already exists defatted smoked haddock for purchase, without having to cut it yourself. Whatever the case, it's an excellent starter that you serve in individual plates where you arrange the slices of fish. Season with olive oil, lemon juice, salt, pepper, 1 pinch of parsley, chopped green onion, and chopped fresh dill (or sweet marjoram). If desired, you can add a few small tomato cubes without skin or seeds.
This is a variation of the sophisticated beef carpaccio and it's making a success at restaurants. You can also prepare it at home. The raw and cleaned fish (cod, pollock) is taken to the freezer and then cut into thin slices. In São Paulo, there already exists defatted smoked haddock for purchase, without having to cut it yourself. Whatever the case, it's an excellent starter that you serve in individual plates where you arrange the slices of fish. Season with olive oil, lemon juice, salt, pepper, 1 pinch of parsley, chopped green onion, and chopped fresh dill (or sweet marjoram). If desired, you can add a few small tomato cubes without skin or seeds.
