Travelling to Saint Brandon to enjoy an odd ten-day fishing trip, you might ask yourself what’s there to eat? Well, our team will serve you typical, delicious Mauritian cuisine. More importantly though, is where there is fresh fish, there is good food! We love ourselves a good serving straight out of the water fresh carpaccio!
Here we’ll go over a few simple steps that makes for a delicious serving of fish carpaccio.
It is important to slice the fish very finely as it will be served raw. Most fresh fish can be used for carpaccio; oily fish such as tuna and salmon or white fish such as sea bass are particularly well suited for serving raw.
When making a fish carpaccio, make sure that the fish is very fresh, and the skin and bones have been removed.
If you want to be as simple as possible, simply slice the fish in thin slices, spread across a plate, cut a lemon in two and use one half, or both, to juice the fish and drizzle some olive oil over too, add salt and pepper to season et voila!
You could also add a few more ingredients just to make it a ta bit fancier. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.