Supplier of LPG Gas and Autogas in Malta
Carpaccio tal-Pastardella

Spearfish Carpaccio

Adrian Hili
Terrone

Ingredients

1x200g fillet of spearfish (pastardella)
Glug of good quality extra virgin olive oil
Handful fresh marjoram
Pinch of sea salt flakes
Pinch of dried chili
Handful fresh dill
1 lemon

Method

Remove the skin from the fillet and any other impurities (bone, bloodline etc). Wrap tightly with clingfilm and roll into a cylindrical shape and freeze for at least 2 hours. Remove from freezer and carefully remove clingfilm. Slice into 4-5mm thick slices on a meat slicer or with an old knife, taking care not to slip. Arrange the slices on a cold plate in a circular pattern. Dress the fish slices with salt, chilli and lemon zest. Drizzle the juice of half the lemon and the olive oil evenly over the fish. Sprinkle with the picked marjoram and dill, then serve immediately.