White Fish Carpaccio with Lemon and Capers – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.

   Bowl

To assemble

1. 2
   Put the fish in the freezer for 30 minutes, so it firms up slightly and is easy to slice.

   Freezer
2. 3
   Slice the fish with a sharp knife, in a single stroke and on a diagonal to the grain, into thin slices. Arrange on cold plates in a single layer.

   KnifeCutting board

   💡The fish for crudo is very fresh and kept cold until the last moment. Slice in one long stroke, without sawing, so the slices stay smooth.
3. 4
   Drizzle the dressing over the fish just before serving and scatter the capers on top.

   💡The dressing goes on only just before serving: the lemon "cooks" the fish, and after a few minutes it loses its raw texture.
4. 5
   Grate the lemon zest over the top and sprinkle with the parsley.

   Grater
5. 6
   Serve immediately, cold, with the gluten-free bread.