Local Fish and Seasonal Vegetable Carpaccio

Ingredients

Carpaccio
125g sashimi grade salmon fillet
125g sashimi grade white fish fillet
Juice of one lime


Vegetables
2 carrots, peeled
4 radishes, washed

Rocket salad100g wild rocket, washed and spun dry
1 cucumber, thinly sliced lengthways
1 bulb fennel, thinly shaved
Juice of one lemon

To serve1 lemon, cut into wedges
1 pomegranate, seeds removed
1 tablespoon baby capers
1 bunch dill, sprigs picked
1 teaspoon olive oil
Squeeze of lemon juice

Preparation: 25 minutes
Cooking: N/A
Serves: 2

1. For Carpaccio, slice salmon and white fish into thin strips, squeeze lime juice over and refrigerate until required.

2. For vegetables, use a potato peeler to peel carrot into ribbons and slice radishes into thin strips.

3. Layer salmon and white fish between carrot and radish in a fan, leaving room in the centre for rocket salad.

4. For rocket salad, combine rocket, cucumber, fennel and lemon juice in a bowl. Season with salt and pepper.

5. To finish, place a handful of rocket salad on the serving plate in the centre of the fanned fish. Arrange wedges of lemon around the plate and scatter over pomegranate seeds, capers and dill sprigs. Drizzle with olive oil and squeeze over lemon juice making sure to cover fish slices.