Monday, June 26, 2006

Perch and Trout Ceviche

I had set out to make a carpaccio, but I ended up with a refreshing dish looking more like a Ceviche, a south-American dish. The fresh fish cooks in the lime juice. Quick and simple!


Preparation time : 1h30 minutes
Ingredients pour 4 :

2 Perch fillets
1 Salmon trout fillet
300 ml extra virgin olive oil
1 tbsp red pepper
1 tbsp lumpfish caviar (or Beluga..!)
Juice of 2 limes

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  • Season the perch and trout fillets with salt and pepper
  • Place the trout between the two perch fillets, and roll into a long roll.
  • Wrap up tightly in clear film, and leave in the freezer for 12 minutes.
  • Mix the olive oil and the red pepper with a pinch of salt in a blender. Add the lime juice.
  • Cut the fish roll into thin slices.
  • Cover the slices with the olive oil mixture on a plate, and leave to "cook" for an hour.
  • Serve accompanied with the lumpfish caviar.


1 comment:

mensajes claro said...

Ceviche is the best.