TROUT CARPACCIO   
  Ingredients :
    1 lb 2 oz ( ½ k) trout fillet, cleaned, without skin
    Juice of 2 lemons
    3 tablespoons olive oil
    1 tablespoon capers, chopped
    1 tablespoons red peppercorns, lightly crushed
    Salt
    Chopped parsley

  Preparation:

Freeze trout for 15 minutes to make cutting easier. Remove from freezer and cut the fillets into paper thin slices. Arrange slices in one layer on a serving plate. Whisk together lemon juice and olive oil in a small bowl and drizzle over the fish.

Decorate with baby green leaves, capers, crushed peppercorns and season with salt. Let fish sit for 5 to 10 minutes.

How to fillet, skin and debone fish
 
        4 servings
       
 
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