Smoked haddock and fennel carpaccio recipe

Smoked Haddock and Fennel Carpaccio recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for smoked haddock and fennel carpaccio is a delightful combination of flavors and textures. Thinly sliced smoked haddock is paired with crisp and refreshing fennel, creating a light and elegant dish. The smoky and savory notes of the fish are beautifully complemented by the subtle anise-like flavor of the fennel. With minimal preparation and maximum flavor, this carpaccio is perfect as a starter or a light lunch option.

Keywords: smoked haddock, fennel, carpaccio, light, elegant.

smoked haddock and fennel carpaccio recipe details

Smoked haddock and fennel carpaccio recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

1 bulb(s)	fennel, outer layers removed
500 g	haddock fillets, smoked
2	lemons, juiced
1 tsp	fennel seeds
	freshly ground black pepper
	olive oil

Instructions

Slice the inside of the bulb as thinly as possible. Then toss with the juice of half a lemon to stop it going brown. Place a few slices of fennel on four plates.

Using a sharp knife, cut wafer-thin slices horizontally from the smoked haddock fillets.

Divide the fish between the four plates, overlapping slightly with the fennel. If using the fish raw, squeeze the lemon juice over each plate of fish.

Drizzle with a pinch of fennel seeds, grinding of pepper and olive oil before serving.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a