While we absolutely love this inexpensive, sustainable and mouthwatering fish, if you’re having trouble finding it at your local fishmonger (although we highly recommend looking for this one), it can just as easily be replaced with any other oily fish. When serving uncooked fish you only ever want to use the freshest possible catch.
One clean fillet of bullet mackerel
A teaspoon of capers
A sprig's worth of basil leaves,
Lemon juice, extra virgin olive oil and salt to taste
1. Using a sharp knife remove any dark muscle, skin or bones from the flesh of the fillet.
2. Holding your knife at a 45 degree angle to the fillet, cut thin slices from the fish.
3. Place the cut slices onto one side of a sheet of baking paper making sure the slices are close together with a light drizzle of olive oil. Fold the paper over ensuring all the slices are covered completely.
4. Using a rolling pin, tap the slices with light pressure to thin them out. Open the baking paper fold on one side, and place the carpaccio, fish side down onto the plate.
5. Once on the plate remove the baking sheet and season with salt, lemon juice and olive oil.
Finish the plate by garnishing with chopped basil and capers.
This recipe was taken from our Regional Cuisines of Italy Course and features on the November edition of First Magazine