Title: Carpaccio Of Ocean Trout With A Fennel Salsa
Categories: Entree Fish Chef Blank
Yield: 6 Servings

3	tb	Small, salt-preserved capers
		Washed well and drained,
		Then soaked in water
150	ml	Fruity olive oil
600	g	Thick ocean trout or
		Atlantic salmon fillet, skin
		And bones
		Removed
3		Bulbs fennel, trimmed and
		Diced finely
1/4		To 1/2 bunch shallots,
		Trimmed
		Sea salt and freshly ground
		Black pepper
		To serve:
100	g	Mascarpone
		Wedges of fresh lime

Drain the capers, place them in the oil and allow to infuse for 30 minutes or longer. Place the fish fillet flat on a board and, with a very sharp knife, cut the fish at an angle into very thin slices. Cover and set aside. Place the diced fennel in a bowl. Slice the shallots, including the best of the green tops, and add to the fennel. Pour in the olive capers, mix gently and, just before serving, season to taste with salt and pepper.

To serve: place a small mound of mascarpone (about a dessert spoonful) on each plate. Fan slices of the fish around the mascarpone to form a 'crown' and spoon a generous serving of the salsa into the centre. Serve immediately, garnished with wedges of lime. Sue Fairlie-Cuninghame Bon Appetit-Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994

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