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Carpaccio of Barramundi in a Pomegranate Dressing with Dwarf Peaches

Serves 4

Ingredients

Fish

  • 400 g barramundi

Dressing

Garnish

  • Pickled dwarf peach finely sliced
  • Freshly ground black pepper
  • Chervil
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Method

  1. Fillet the fish, trim off small pieces and place on a plate.
  2. For the dressing, squeeze the pomegranates.
  3. Add to the juice a touch of lemon juice, campari, sea salt and extra virgin olive oil.
  4. Spoon over fish 5 - 10 minutes before being served.
  5. To garnish, shave dwarf peaches over the fish.
  6. Add pepper and flakes of chervil.
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