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Spanish Mackerel carpaccio with capers & preserved lemon


  • 100 g spanish Mackerels fillets

  • 1 Lemon juice only

  • 3 Slices preserved lemon

  • 25 g salted Capers

  • sea salt

  • cracked pepper

  • Sage fried, or just chopped parsley

  • 50 ml Extra Virgin Olive Oil


  • 1.

    Slice the Spanish mackerel as thinly as possible and arrange on the plate

  • 2.

    Mix the lemon juice with the extra virgin olive oil

  • 3.

    Dress the fish with the lemon oil, capers, preserved lemon and deep fried sage


Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival

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