White Fish Carpaccio with Lemon and Capers with homemade bread

👨‍🍳 Method

For the homemade bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5. 5
   Cover and Let rise 30 minutes, until the loaf has risen.

   Plastic wraporKitchen towel
6. 6
   Preheat the oven to 190°C (375°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   OvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

For the Salad Dressing

1. 9
   In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.

   Bowl

To assemble

1. 10
   Put the fish in the freezer for 30 minutes, so it firms up slightly and is easy to slice.

   Freezer
2. 11
   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. 12
   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. 13
   Grate the lemon zest over the top and sprinkle with the parsley.

   Grater
5. 14
   Serve immediately, cold, with the bread.