Cod fish carpaccio with apples
10.5 ounces (300 gr.) cod fish fillet, soaked and desalate, cut in one piece
1 red chicory from Verona
1 red big apple, of your choice
2 small tufts of green fresh salad
Wash and cut red chicory in very thin slices, dividing onto plates. With a very sharp knife, shave the fillet into ribbons (sliding the blade perpendicular to the fish skin) and spread on the chicory. Slice the apple and radishes very finely, chop the walnuts and sprinkle on the carpaccio. In a small bowl whisk together olive oil, lemon juice, salt, ground pepper and season the salad. Garnish with leaves of green fresh salad and serve immediately.