Butterfish carpaccio with radish, celery ribbons and king-oyster mushrooms

Butterfish carpaccio with radish, celery ribbons and king-oyster mushrooms

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  • 4
  • Easy
  • Dairy free Health conscious Heart friendly Pescatarian
  • 15 minutes
  • Spier Private Collection Chardonnay 2006

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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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