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    SOLE CARPACCIO IN BLOODY MARY SAUCE     

   Ingredients :
  Fish:
2 lb 4 oz (1 k) sole fillet or similar, trimmed, without skin
Juice of 3 lemons
Salt

Bloody Mary Sauce:
4 medium size tomatoes, peeled and seeded
1 cup olive oil, approximately
teaspoon Worcestershire sauce
fresh yellow aji (chilli) , seeded, deveined and rinsed
Juice of 3 lemons
Salt
Pepper
2 teaspoons, chopped parsley

   Preparation:
Fish:
Place fish fillets in the freezer until almost frozen. Remove from the freezer and place fish on a horizontal surface. Cut in paper thin slices with a knife or a slicer. If slices are not thin enough, place them in between 2 plastics and pound gently. Arrange fish slices on a platter, pour lemon juice over fish and season with salt. Marinate fish for 15 minutes.

Bloody Mary Sauce:
Blend or process tomato, olive oil, chilli, Worcestershire sauce, lemon juice, salt and pepper.
Arrange marinated fish slices on a serving platter overlapping slightly. Cover with the Bloody Mary Sauce and garnish with chopped parsley.

How to fillet, skin and debone fish
        6 8 servings
       
 
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