Fish Carpaccio with Lapsang Tea
- 1 sea beam (bass or any other white meat fish)
- mixed salad (soncino, rocket and radicchio)
- 1 lemon juice
- extra vergin olive oil
For the marinade
- 80gr table salt
- 15gr brown sugar
- spices (coriander, pepper, cloves)
- dried herbs
- Tarry Lapsang Souchong Black Tea
Clean the fish keeping its skin, wash and dry it carefully.
Prepare the marinade mixing the various ingredients, the roll the fish over it.
Place the fish in the fridge for at least one night.
Wash the salad, then add olive oil and lemon.
Rince the previously marinated fish, then cut it in little slices as carpaccio. Prepare a dish with a bed of salad and dress it with olive oil and lemon.
Recipe from Elisabetta Stella - Ital.Cook resident chef
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