Mackerel carpaccio
Description
Suitable for both holidays and everyday meals. Any seafood is very good for the body because it contains many different micro- and macroelements. Dishes with minimal heat treatment (or none at all) are especially beneficial, and this dish is one of them. It is tasty and inexpensive, so anyone can afford to make it on a trial basis. Read the step-by-step instructions — and get started.
Instructions
- 1
Step 1
1. For this recipe, use frozen mackerel (it costs less than live fish, and it’s much easier to find). Take it out of the freezer and let it thaw (but not completely). Wash the lemon and cut it in half; squeeze the juice from both halves. On the plate where you will serve the fish, sprinkle white pepper and granulated sugar, and pour in several tablespoons of lemon juice.
- 2
Step 2
2. On the partially thawed fish, cut off the head, slit the belly, and remove the entrails. Rinse thoroughly under cold running water. With a very sharp filleting knife, slice the mackerel at an angle into thin slices and arrange them on a plate. Drizzle with a few spoonfuls of the remaining lemon juice.
- 3
Step 3
3. Wash the herbs and pat dry with a towel, chop them, and sprinkle over the fish. The dish is ready to serve immediately.