Lavarello e Trota Marinate

Name: Lavarello e Trota Marinate (Marinated Lake Fish or Trout)
Yield: For 4
Cuisine: Italian
Ingredients: 1 tbsp finely grated horseradish; 600 g (1¼ lb) lake bream or trout fillet cut from a large fish, very thinly sliced; finely grated zest of ½ lemon; 1 tsp sugar; 4 tbsp extra-virgin olive oil; juice of 2 lemons; Salt and pepper; 2 tbsp very finely chopped flat-leaf parsley; Salt and pepper; 600 g (1¼ lb) lake bream or trout fillet cut from a large fish, very thinly sliced; 600 g (1¼ lb) lake bream or trout fillet cut from a large fish, very thinly sliced

Marinated Lake Fish or Trout

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Only extremely fresh fish are suitable for this uncooked dish. The fillets are ‘cooked’ by the acid of the lemon juice in the marinade. This modern way of serving fish in Italy is generally known as carpaccio. Tuna and swordfish can also be prepared like this and, if you omit the horseradish, so can fresh boned anchovies.

Ingredients

4 tbsp extra-virgin olive oil
juice of 2 lemons
finely grated zest of

Method

To make the marinade, beat together the oil, lemon juice and zest, sugar, horseradish and salt and pepper to taste. Lay the slices of fish on a non-metallic plate. Spread the marinade over the fish and leave for a couple of hours, then turn the fish over and cover with the marinade that has not been absorbed. Sprinkle with the parsley and serve with bread or grissini as an antipasto.