Fish carpaccio (2)
Instructions
Clean the fish, wash it, dry it and place it in the refrigerator.
When it is well chilled, remove head and tail, gently open and cut the threads with a very sharp knife.
Arrange on serving dish and put in the fridge.
Prepare the sauce blending half a glass of olive oil with a clove of garlic, a splash of brandy, fragrant herbs, salt and pepper.
A few minutes before serving sprayed with carpaccio sauce.
Accompanying wines: Alto Adige Müller-Thurgau DOC, Torgiano Chardonnay DOC, Chardonnay DOC Castel Del Monte
