CARPACCIO OF TOMASSO WITH CITRIC RED LARD

INGREDIENTS:

Carpaccio:

200 gr. Tomasso (a fish from Cádiz in Spain)

Citric red lard:

Rind and juice of 2 oranges and 2 lemons

150 gr. red lard

Others:

Olive oil

Salt flakes

PREPARATION:

Carpaccio: Trim and shape the Tomasso and freeze. When frozen, cut into wafer-thin slices using an electric slicer.

Citric red lard: Cook the rind and juice of the oranges and lemons over a medium heat and reduce until syrupy. Add to the warm red lard. Stir and leave to stand.

TO SERVE:

Arrange the Tomasso slices on the dish. Top each slice of fish with a little red lard and finish with good salt flakes.