Carpaccio of salted cod, asparagus, fennel and lemon

Salt cod carpaccio, a salad of raw asparagus, wild fennel and lemon zest


  • SERVINGS FOR: 2 people


  • PER PORTION: 250 kcal


  • INGREDIENTS

    • 200 g Monti salted cod, already desalted
    • 6–8 large fresh green asparagus spears
    • 1 lemon
    • Black pepper
    • Salt, optional


  • PREPARATION

    • Cut the salt cod into very thin slices. To make it easier to cut, you can leave the fillet in the freezer for about 10 minutes.
    • Arrange the slices on a plate and leave them to marinate briefly in a little extra virgin olive oil and grated lemon zest.
    • Trim the asparagus, removing the toughest part of the stalk. Slice them lengthways using a mandoline or a vegetable peeler, then season with salt, oil and pepper.
    • Arrange the salt cod on the plate, piling the slices high. Add the asparagus salad and the sprigs of wild fennel, and finish with some more grated lemon zest.

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