Starters & Light meals
Butterfish carpaccio
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Serve this beautiful, fresh fish with radish, celery ribbons and king-oyster mushrooms.
Wine/Spirit Pairing
Spier Private Collection Chardonnay 2006
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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