| 1 |
Remove the skin from the fish if present. Prepare a bowl of cold water containing ice cubes. Heat a frying pan over a high heat, and when very hot, add 2 teaspoons of the olive oil and swirl it around. Add a fish steak and sear very briefly on each side. Holding the steak with tongs, also sear each of the narrow sides. The fish should not be browned; searing takes barely 30 seconds in all. Plunge immediately into the bowl of iced water to arrest cooking. Sear the remaining fish steaks in the same way and plunge into the bowl. |
| 2 |
Remove the fish from the water, pat dry with kitchen paper and wrap in cling film. Freeze for about 4-6 hours, until just beginning to firm. |
| 3 |
Meanwhile, cut the onion into paper-thin slices and separate into rings. Rinse the capers if packed in brine. Halve, seed and remove the membrane from the chilli pepper; chop finely and combine with the parsley. |
| 4 |
Using a sharp knife, cut the fish steaks into paper-thin slices (2.5 x 5 cm/1x2-inch), with the grain. Finely shred any trimmings. Arrange alternate slices of each fish, overlapping to form a circle, on each of six small chilled serving plates. Mix the fish shreds and place a pile in the middle of each serving. Scatter the onion slices and capers on top. Sprinle with the chilli and parsley mixture. Drizzle about 1 tablespoon of olive oil over each portion. Serve with salt, pepper, lemon wedges and crusty bread or rolls. |
|
|
|
|
|
|
|
|
|
|