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.
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