SOLE CARPACCIO WITH ARUGULA

Ingredients :

1 lb 2 oz (500 g) sole filet or similar, trimmed

Salt

Pinch of sugar

¼ cup chives, chopped

Basil leaves, chopped

Parsley leaves, chopped

2 cups arugula leaves, rinsed and dried

½ cup white onion, finely chopped and blanched

1 ¼ cup capers, drained

½ cup extra virgin olive oil

Lemon juice

¼ cup cold water

¼ cup red pepper, seeded and deveined, diced

2 green onions (green part), for decoration

Preparation:

Place the fish on a platter. Combine sugar, salt, chives, basil and parsley. Cover fish with half of this mixture and marinate, chilled, for 6 hours or overnight. Cut fish in very thin diagonal slices. Place fish slices overlapping slightly in a serving platter and arrange arugula leaves around fish.

Place remaining marinade mixture in the blender and add onion, capers, olive oil, lemon juice, pepper and water and blend to form a sauce. Correct seasoning. Pour over fish.
Garnish with chopped red pepper and green onion.
Serve.

How to fillet, skin and debone fish

6 servings

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