Yellowtail carpaccio

Italian Cooking & Living, December, 2004

Because carpaccio is served raw, only the freshest fillet of fish should be used. Fish markets and specialty stores are the best places to purchase high-quality fresh fish.

1⁄2 pound fresh yellowtail fillet (or substitute fresh cod) juice of 1 lemon 1⁄2 teaspoon fennel seeds salt and freshly ground pepper 2⁄3 cup extra-virgin olive oil 1⁄2 fennel bulb, thinly sliced 1 tomato, thinly sliced 1 large stalk celery, thinly sliced

With a sharp knife, slice the yellowtail into thin pieces, place on a flat dish, cover with plastic wrap, and set aside in the refrigerator until ready to serve. In a separate bowl, combine the lemon juice and the fennel seeds, and season with salt and pepper. Whisk, adding the olive oil in a slow, steady stream, until emulsified. Add the sliced...

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