Carpaccio of Arctic Char with Heart of Palm and Mango

Food Network Canada




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


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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