Monica Copetti
Gluten-free
450 g. Marlin Affumicato (trancio) - Smoked Marlin (Piece) - 1B9
q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
q.s. Black Pepper
180 g. Wild Fennel
Serve 6
Prepare six plates with 7/8 thinly slices of marlin , cut using a slicer , and arrange them on the plate. Season with extra virgin olive oil and a black pepper, decorate with wild fennel and serve.
Carpaccio and fish based main courses
Oil
5 good reasons to join the Menù Club
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