250 gr grey mullet fillet (or salmon, tuna, sea bass)
1 tbsp parsley, chopped
1 tbsp chervil, chopped
1 tbsp chives, chopped
3 tbsp olive oil
1 tsp red wine vinegar
juice of ¼ lemon
2 handful of mixed lettuce
salt and pepper
How to prepare
On the cockle boat ‘Harlingen 9’, where the fishermen are sleeping, I’ll make you a delicious carpaccio of grey mullet. If you cannot find any grey mullet you can use salmon, tuna or sea bass for example. Important: the fish must be damn fresh! There are two ways to make carpaccio. The first one is to freeze the fish up to like 70% so you will be able to slice it more easily. But easier and faster is the way I show you here. Just hit your fish while using some cling film.
1 Slice the fish fillet with a filleting knife by cutting gently and horizontally.
Take a piece of cling film four times bigger than your slice of fish. Fold the fish in and gently hit on it until the slice are as thin as a small coin.
2 Dress on the plate and repeat until your plate has a nice ‘mirror’ of carpaccio.
3 Mix the olive oil, herbs, vinegar and lemon juice. Season with pepper and rock salt. Mix the dressing with the mixed lettuce and serve on the plate. Use some extradressing to cover the carpaccio.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.