Fish Carpaccio

Ingredients

• 4 tbsp olive oil
• 400 g very fresh fish fillet (e.g., sea bass, rockfish, wolffish)
• 1 Lime (juice)
• 1 tsp Honey
• Sea salt
• 200 g cherries
• a handful dill sprigs
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Brush plates with a little oil. Wash the fish, pat dry and slice into thin strips. Arrange on the plates. Mix the remaining oil with lime juice, honey and salt; taste and adjust. Drizzle over the fish up to 2 tbsp.

2. 2.

   Wash cherries, remove stems and pits, cut into halves. Distribute over the carpaccio and drizzle with the leftover dressing. Sprinkle dill sprigs and pink peppercorns before serving.