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Carpaccio of Arctic Char with Heart of Palm and Mango

Food Network Canada
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Ingredients

1 12
oz fillet of very fresh Arctic char, skin, pin bones and any dark fat removed
2
large limes
Sea salt
Fresh ground black pepper
1
piece of fresh heart of palm, about 3 ounces
2
Tbsp coarsely chopped fresh coriander
1
ripe mango, peeled and cut into thin strips
1
fresh chili pepper cut in half lengthways, seeds removed and cut into thin strips
cup extra virgin olive oil
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Directions

Step 1

Cut the fish into thin slices at an angle of about 30 degrees.

Step 2

Arrange the slices in a random fashion on four dinner plates with no slices overlapping.

Step 3

Cover each plate with plastic wrap and refrigerate for at least one hour.

Step 4

Just prior to serving remove plastic; squeeze the lime juice generously over each plate.

Step 5

Season lightly with the salt and black pepper.

Step 6

Using a Japanese mandolin shave the palm heart and scatter over each plate.

Step 7

Divide the mango strips over each plate.

Step 8

Sprinkle with the chili and coriander.

Step 9

Drizzle with the oil and a little more lime juice, serve at once.

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