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About
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Work with me
Pomegranate and fennel fish carpaccio
Time to cook: –
Difficulty: –
Servings: –
Ingredients
350g of white fish, thinly sliced
¼ of a fennel bulb, thinly sliced (if you have a mandoline and can do it paper thin, even better)
1 full tbsp of pomegranate seeds
Handful of flat parsley, roughly chopped
1 tbsp olive oil
Juice of a lemon
Salt and pepper
How to
cook
Lay the fish in a serving plate.
Scatter fennel on top of the fish.
Top with parsley, pomegranate, salt and pepper.
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