Mullet carpaccio

Course Entree fish
Servings 4 pax


  • 1 pieces Harder
  • 100 g Sla Fine Herbes
  • 3 tblsp Olijfolie Lemon
  • 1 tblsp Azijn red wine



  • Filet the fish and cut in thin slices. Put each slice between cling film and smash flat with a big knife. Put away on a cold plate.


  • Make the vinaigrette of lemon olive oil and the vinegar. Sprinkle over the salads.


  • Put the slices of the fish on a plate. In the middle you add the salad and sprinkle the fish with some vinaigrette. Finally bring to the taste with salt and pepper. Serve cold.
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