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Megrim carpaccio with mixed pepper salsa
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Megrim carpaccio with mixed pepper salsa
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- Prep time:
- 10 mins
- Cook time:
- Serves:
- 4 as a starter/light lunch
Rachel Allen’s elegant dish of thinly sliced raw fish, garnished with a colourful salsa, makes an elegant start to a special meal.
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Tips and suggestions
- Cooks Tips...
- megrim sole is a flatfish - if unavailable you can substitute other types of sole such as lemon sole.
If you don’t want to serve raw fish, you can replace the megrim with smoked salmon slices. Alternatively, brushing lemon or lime juice over the raw megrim and leaving it to marinate in the fridge for 30 minutes will have the effect of ‘cooking’ the fish and turning it opaque.
Ingredients
For the mixed pepper salsa
- 1/2 small green pepper, deseeded and finely diced
- 1/2 small red pepper, deseeded and finely diced
- 1/2 small yellow pepper, deseeded and finely diced
- 4 cm length Cucumber, thinly sliced
- 1 Spring onion, finely sliced on the diagonal
- 1 heaped tbsp chopped mint leaves
- 1 heaped tbsp chopped coriander leaves
- 2 tbsp Olive oil
- 1/4 red onion, finely sliced
- 1/2 lime, juice only
Method
1. For the mixed pepper salsa: place all the ingredients in a bowl, mix together and season to taste with salt and freshly ground black pepper. Set aside.2. For the megrim carpaccio: if the fish fillets are on the fat side, cut them in half horizontally. Rub a little sunflower oil on each side of the fillets then place each fillet between 2 sheets of cling film.
3. Use a rolling pin to flatten them out until they are 2-3mm thick and slightly smaller than the size of a dinner plate.
4. Arrange the slices of megrim on serving plates, top with the mixed pepper salsa, scatter over the mint and serve.
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