Halibut carpaccio.

Halibut carpaccio.

Firm fresh and zingy sea fresh taste.

Preparation Time:

25 minutes

Cooking Time:

0 minutes

Serves:

4

Difficulty Rating:

Little Effort

Buy Ingredients:

Ingredients

  • 2 Moray Seafoods halibut fillets.
  • 1/2 - 1 juice of lemon.
  • 1/2 fennel bulb.
  • 1 table spoon of baby capers.
  • Sea salt and black pepper.
  • 2 table spoons of good virgin olive oil.
  • Crusty style bread.

Preparation

  1. Defrost halibut fillets in fridge using package guidelines ready for use.
  2. Slice halibut fillets with a sharp knife at an angle into very thin slices about 1-2mm thick, lay straight onto service plates spreading out on plate with slices just touching each other. Cover and put in fridge while preparing other ingredients.
  3. Discard outer fennel layers if tough, slice fennel into thin slices and place in a bowl of cold water and place in fridge for 10 mins to crisp up. Squeeze lemon and strain juice.
  4. When ready to serve dribble lemon juice over halibut then scatter drained fennel and baby capers on top. Season with salt and pepper evenly over fish and drizzle virgin olive oil over fish.
  5. Serve straight away with crusty style bread.
Share |