Carpaccio of wild seabass with marjoram and chilli
Sunday 15 August 2010
This recipe calls for the very freshest seabass – it should taste sweet and gentle. Ask the fishmonger to fillet the fish for you. Slice and dress just before serving, as the lemon juice will quite quickly begin to cook the fish.
The juice of one small lemon
4 tbsp mild-tasting extra-virgin olive oil
1 red chilli, deseeded
1 small bunch of marjoram, leaves only
Place the fish fillet skin-side down on a chopping board. Using a very sharp knife with a flexible blade, slice the flesh of the fish into quarter-centimetre-thick slices, following the grain and working against the skin. Divide among four chilled plates.
Drizzle over the lemon juice and olive oil. Scatter over the marjoram and chilli, and finely season with salt. It is important to season the fish well, for this is what will bring the dish to life – not too little but definitely not too much. Serve at once.
Life & Style blogs
- 1 Renee Zellweger on plastic surgery reports: 'I'm living a fulfilling life and I'm thrilled that perhaps it shows'
- 2 Disney announces new female-led film Moana
- 3 Banksy not arrested: Internet duped by fake report claiming artist's identity revealed
- 4 Australian café owner sparks debate after saying 'No' to having unruly children on premises
- 5 Video: Boxer Vido Loncar brutally assaults referee following defeat
iJobs Food & Drink
£30 - 50k (DOE) + Benefits: Guru Careers: We are seeking a SCRUM Master to joi...
£13,520: Recruitment Genius: As this role can be customer facing at times, the...
£50000 - £60000 per annum: Sauce Recruitment: A successful entertainment, even...
£25000 - £30000 per annum + benefits: Ashdown Group: A fantastic opportunity h...