White Fish Carpaccio

From issue #2.
Photography by Photography by Bruce Nicholson.
White Fish Carpaccio

One of our cookschool team, Ginny Grant, used to prepare a version of this dish at London’s River Café. Their recipe, using sea bass, is in the latest River Café Cookbook – Easy. We have found hapuka or monkfish to be the perfect local fish for carpaccio.

Serves: 4


300g firm white fish fillets, bones removed
julienned zest and the juice of 1 lemon
3 anchovy fillets
2 tablespoons fresh marjoram or oregano leaves
1 clove garlic
1⁄4 teaspoon sea salt
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil


Slice the fish fillets across the grain as thinly as possible. This is best done with a very thin, flexible knife. Arrange the slices in a single layer on serving plates. Sprinkle the lemon zest over the fish then squeeze lemon juice over the fish. Leave for 5-10 minutes or more if you prefer the fish more “cooked”.

Finely slice the anchovy fillets and scatter over the fish. Put the marjoram or oregano, garlic and salt into a mortar and pound with a pestle until smooth. Add a teaspoon of lemon juice and the oil. Alternatively use a small food processor.

Spoon the sauce over the fish and serve immediately accompanied by some freshly baked crostini. Serves 4