Fish fillets with citrus, chives and pepper

2_07374 FISH FILLETS with citrus, CHIVES and black pepper INGREDIENTS for 6 PEOPLE A Salmon fillet 150 g 's, a 150 g tuna fillet, tenderloin 150 g swordfish, sole fillets, 4 2 lemons, half Orange dogwood, 4 Tablespoons extra virgin Olive Oil, 20 stems chives, 60 g of fresh algae, 4 half slices of Orange and lemon, a tablespoon of black pepper in grains, salt.

Preparation: 20 minutes: 30 minutes Lifted with scissors residues of skin and fat and dark parts from fillets.

Carefully remove any small bones with tweezers.

Wash the fillets in cold water and dry them well with a paper towel.

Place the fillets on the chopping board, reduce it into strips with the Pocket knife.

Try to get as much as possible long strips.

Wet two pieces of baking paper, strizzateli well, place the strips of fish on a piece of paper, cover with the other piece and lightly appiattitele with meat tenderizer.

Place the fillets on a serving dish and decorate with the juice, filtered through the strainer, the lemon and the Orange.

Sprinkle the fish with a little crushed pepper with meat tenderizer, do rest in refrigerator 30 minutes.

Drain the liquid from the marinade in Bowl, add the oil and salt, beating with a fork.

Transfer the fillets quickly on the ice and sprinkle the fish with the sauce.

Complete with chives cleaned and cut into small pieces with scissors.

The fish-shaped plate Get a fish-shaped mold, as wide as possible (it is not necessary that the Fund has worked, in fact you should be flat and smooth).

Pour in enough water to obtain a layer about 1, 5-2 cm.

Put the mold in the freezer and allow it to completely freeze the water.

Put the ice fish and settle over the fillets.