CARPACCIO OF BURBOT AND SALMON A DILL
Preparation 15 mn
No cooking
For 8 people

    300 G of nets of burbot
    550 G of salmon fillets
    40 G of pink bays
    1 small bundle of chive
    16 fine sandwich bread sections
    4 lemons
    100 G of soft butter
    1 tomato
    Sauce carpaccio
         10 olive oil spoon
         1 lemon
         Salt, pepper

    Escaloper finely fish. To lay out by alternating salmon and burbot on the plates. To wash and engrave chive
    and dill.
    To prepare the sauce carpaccio, by mixing oil, lemon.
    To salt, pepper. In napper fish, to powder grasses and bays pink.
    To reserve 2 hours with the cold. At the time of being used for making roast the sandwich bread sections.
    To plunge tomato in ebullient water to peel it easily, cut its flesh as Julienne, to decorate the carpaccio with it.
     add 1/2 lemon cut in wolf's teeth de loup and be useful at once accompany of toast and of butter.

    Wines
    Muscadet wine
    Tender, velvety, framed, rich wine white, balanced with its exotic fruit odors (citrus fruits), its floral notes and
    timbered. To be used for 8-9°C