White Fish Carpaccio
Photography by Photography by Bruce Nicholson.
One of our cookschool team, Ginny Grant, used to prepare a version of this dish at London’s River Café. Their recipe, using sea bass, is in the latest River Café Cookbook – Easy. We have found hapuka or monkfish to be the perfect local fish for carpaccio.
Serves: 4
INGREDIENTS
300g firm white fish fillets, bones removed
julienned zest and the juice of 1 lemon
3 anchovy fillets
2 tablespoons fresh marjoram or oregano leaves
1 clove garlic
1⁄4 teaspoon sea salt
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
METHOD
Slice the fish fillets across the grain as thinly as possible. This is best done with a very thin, flexible knife. Arrange the slices in a single layer on serving plates. Sprinkle the lemon zest over the fish then squeeze lemon juice over the fish. Leave for 5-10 minutes or more if you prefer the fish more “cooked”.
Finely slice the anchovy fillets and scatter over the fish. Put the marjoram or oregano, garlic and salt into a mortar and pound with a pestle until smooth. Add a teaspoon of lemon juice and the oil. Alternatively use a small food processor.
Spoon the sauce over the fish and serve immediately accompanied by some freshly baked crostini. Serves 4
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!