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Recipe of Carpaccio de Pescado with Salsa de Aceitunas Verdes
Recipe

Carpaccio de Pescado with Salsa de Aceitunas Verdes

25 mins
Low
3
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Recipe easy to make, it can be served as an entrance in individual dishes or on a tray at the center of the table.

Ingredients

8 portions
  • 2.5 kilos fish, (mere or golden)
  • 6 tablespoons olive oil
  • 3 lemon juice
  • 1 1/2 cups mayonnaise, (for the olive sauce)
  • 1 jar pitted green olive, chopped (for olive sauce)
  • 1 1/2 tablespoons mustard, (for the olive sauce)
  • parsley, or coriander to garnish
  • 3 lemons, cut into slices, to garnish
  • salt, and pepper to taste
  • cookies, or toast to accompany

Preparation

Take the fish and slice it thin very thin. You can ask at the fish shop to cut it.
Place the slices on a tray and add the juice of the three lemons, olive oil, salt and pepper.
To prepare the olive sauce, place in the blender the 1 1/2 cup of mayonnaise, the olives (leaving a little for decoration), the mustard.
Once all the ingredients are liquefied, add it in a sauceboat.
At the moment of serving, add the olive sauce to the fish, decorating it with fresh parsley or cilantro, the lemon slices.
They accompany it with cookies or wholemeal bread.
Bon Appetite!

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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