• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4


  • for the fish
  • 250 gr soaked cod
  • lemon juice
  • tablespoons chopped parsley
  • for the Aioli sauce
  • garlic cloves
  • 1 yolk
  • lemon juice
  • 250 cc olive oil
  • salt
  • black peppercorns


for the Aioli sauce
  1. First of all, prepare the Aioli sauce: clean the garlic cloves and crush them in a mortar until they are reduced to a paste.
  2. At this point add the yolk mixing without interruption and always in the same direction.
  3. Add salt, flavored with freshly ground pepper and start adding the oil slowly while continuing to mix; when you have obtained a smooth and thick cream, add the lemon juice, never stopping mixing.
for the fish
  1. At this point, cut the cod into thin slices following the veins of the fillet with a long and flexible knife, always towards the tail.
  2. Arrange them on a serving dish, sprinkle with chopped parsley, sprinkle with lemon juice and the previously prepared Aioli sauce. Leave everything to rest in a cool place for about an hour.
  3. Serve the cod carpaccio preferably accompanied by lightly toasted slices of wholemeal bread.

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