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Summer berry and rose-water champagne

Cocktail recipes

Summer berry and rose-water champagne

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Iced fresh strawberry lollies

Coconut-wafer ice with honey tomatoes

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New-style creamy summer potato salad with baked serrano wafers and radish shavings

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25 minutes

Butterfish carpaccio

Fish recipes

Butterfish carpaccio

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Butterfish carpaccio

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g butterfish
100 g celery
8 fresh radishes, cut into small wedges
extra virgin olive oil, for drizzling
juice and zest of 2 limes
100 g king-oyster mushrooms, halved
smoked sea salt, to taste

Method

Using a sharp knife, carefully cut wafer-thin slivers of butterfish.
Using a vegetable peeler, create long ribbons of celery and plunge into ice-cold water to curl.
Arrange the fish and radish wedges on a large platter, drizzle with olive oil and lime juice, and scatter over the mushroom, salt and a little lime zest, before serving.

Per serving: 978 kJ, 18.3 g protein, 15.7 g fat, 9.2 g carbs