Cod carpaccio in a rosette with Kasnodar caviar in the centre

Marinated cod carpaccio with Kasnodar caviar

Name: Marinated cod carpaccio with Kasnodar caviar
Yield: 4 people
Ingredients: 400 g cod fillet; 3 tablespoons olive oil; Juice of 1 lime; 1 drop of Tabasco; 1 x 30 g tin of Kasnodar caviar; 2 tablespoons herb mayonnaise; ½ bunch flat-leaf parsley; Salt; Pepper; Pink peppercorns; Herb sprouts

Ingredients

4 people

400 g cod fillet
3 tablespoons olive oil
Juice of 1 lime
1 drop of Tabasco
1 x 30 g tin of Kasnodar caviar
2 tablespoons herb mayonnaise
½ bunch flat-leaf parsley
Salt
Pepper
Pink peppercorns
Herb sprouts

Preparation

Using cling film, roll the cod fillet into a cylinder about 2.5 cm in diameter. Freeze for about 3 hours.
Make a light marinade with the olive oil, Tabasco, salt and pepper. Then add the lime juice and mix well.
Pick the flat-leaf parsley leaves and chop them finely. Blend them with the mayonnaise in a small food processor. Pass the mixture through a fine sieve and set aside.
Cut the frozen cod roll into thin slices. Arrange them in a rosette on a flat plate. Pour the marinade over them. Decorate with small dots of mayonnaise and pink peppercorns. Then place the Kasnodar caviar in the centre.
Garnish with fresh herb sprouts.