Carpaccio of Smoked Cod with Cooked and Raw Fennel Recipe

Ingredients:

• 200g smoked cod
• 1 small fennel bulb
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Thinly slice the smoked cod and arrange it on a plate.
2. Using a mandolin, shave the fennel bulb into thin slices.
3. Heat the olive oil in a pan over medium heat. Add the sliced fennel and sauté for 2-3 minutes or until slightly softened.
4. Add the lemon juice to the pan and cook for an additional 1 minute. Remove from heat.
5. Arrange the cooked fennel on top of the smoked cod slices.
6. Top with raw fennel slices.
7. Sprinkle with salt and pepper to taste.
8. Drizzle with additional olive oil and lemon juice if desired.

Verdict:

The smoked cod pairs perfectly with the fresh and slightly sweet flavor of the fennel in this carpaccio dish. The combination of cooked and raw fennel adds a great texture to the dish as well.

Serving Suggestions:

This dish makes for a great appetizer or light lunch. Serve with a side salad or crusty bread to make it a more substantial meal. Enjoy with a crisp white wine or citrusy beer.