SERVING SUGGESTIONS
Halibut carpaccio and asparagus rolls:
Boil the quail eggs for 4 minutes (chicken eggs can
be used as an alternative, boiled for about 10 minutes),
peel them in cold water, halve them and place them in
a serving dish with the herring carpaccio. Garnish
everything with baby lettuce, boiled winter onions,
bell peppers and dill mustard (or sauce tartare or
sauce rémoulade).
Halibut carpaccio with multicolour salad:
Multicolour salad: cut a julienne of carrots, leeks,
zucchini and celery and boil them for a very short
time in salted boiling water (they can also be used raw);
season the salad with lemon juice, extra-virgin olive
oil and salt. Serve the salad as a garnish to the
halibut carpaccio.