Aringa Sciocca, Orange, Celery and Walnut Carpaccio
[ Other fish ]
2 fillets Aringa Sciocca, 2 oranges, 2 celery stalks, 8 walnuts (shelled), salt, pepper, extra-virgin olive oil.
Thinly slice the low-salt herring, keeping the knife at an angle so as to cut wide slices. Cut the orange into segments, removing all the pith and membranes. Wash the celery, cut the stalks into 10cm-long pieces then slice them into thin strips lengthwise. Dress the celery with oil, salt and pepper. Arrange the dressed celery strips in the middle of the plate. Top with alternating rows of low-salt herring and orange segments. Drizzle a little oil over, garnish with the walnuts and serve.
Recommended wine: Prosecco Spumante
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