Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    SOLE CARPACCIO WITH ARUGULA     

   Ingredients :
 
1 lb 2 oz (500 g) sole filet or similar, trimmed
Salt
Pinch of sugar
cup chives, chopped
Basil leaves, chopped
Parsley leaves, chopped
2 cups arugula leaves, rinsed and dried
cup white onion, finely chopped and blanched
1 cup capers, drained
cup extra virgin olive oil
Lemon juice
cup cold water
cup red pepper, seeded and deveined, diced
2 green onions (green part), for decoration

   Preparation:

Place the fish on a platter. Combine sugar, salt, chives, basil and parsley. Cover fish with half of this mixture and marinate, chilled, for 6 hours or overnight. Cut fish in very thin diagonal slices. Place fish slices overlapping slightly in a serving platter and arrange arugula leaves around fish.

Place remaining marinade mixture in the blender and add onion, capers, olive oil, lemon juice, pepper and water and blend to form a sauce. Correct seasoning. Pour over fish.
Garnish with chopped red pepper and green onion.
Serve.

How to fillet, skin and debone fish
        6 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved