This Carpaccio recipe posted by Pat Swanson has been a favorite in our Facebook Group with a number of members, including myself, making it, aa number of times. The recipe is as follows in Pats words:
Carpaccio – recipe from fellow divers Fabio and Lisa Bertin. No exact amounts, really you make it to taste:
- Fish
- Lemon juice and zest
- Good olive oil
- Salt and pepper
- Minced garlic
- Chopped parsley
- Chopped capers
Finely slice the fish, and lay out on a single layer on a plate. Dress with (in this order) garlic, lemon juice, capers, salt, pepper, lemon zest, parsley, generous amount of olive oil.
Leave for about 30 minutes for the flavours to develop, then eat, have some good bread on hand to mop up the juices!
No Comments