Difference between revisions of "Cod Carpaccio"

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Latest revision as of 16:54, 7 November 2012


Cod Carpaccio [1] [2] is a finely sliced dish.


  • 400 g cod fillet, with skin
  • extra virgin olive oil, to drizzle
  • juice of 1/2 lime
  • sea salt and freshly ground pepper
  • 2 tsp finely chopped capers
  • 1/4 red pepper, very finely diced
  • 1/4 green pepper, very finely diced
  • 1/4 onion, peeled and very finely diced
  • oregano or torn flat leaf parsley leaves (optional)


  1. Lay 4 large pieces of cling wrap on a flat surface.
  2. Place cod, skin side down on a cutting board.
  3. Slice horizontally into wafer thin pieces.
  4. Place slices on the cling wrap, slightly overlapping them.
  5. Cover with a piece of cling wrap on top.
  6. Flatten with your hands.
  7. Leave in fridge for ~1 hour.
  8. Remove cling wrap carefully.
  9. Place cod on serving platter.
  10. Ensure all cling wrap is removed before serving.
  11. Drizzle olive oil and lime juice all over.
  12. Season with salt and pepper.
  13. Sprinkle with the diced vegetables.


  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 74. 
  2. Hoffman, Susanna (2004). The olive and the caper. Workman Publishing. ISBN 0-7611-3468-9.