Ingredients
500g fresh grouper
fresh lemons
extra virgin olive oil
fresh herbs
salt and pepper
100g fresh peeled prawns
200g fresh mussels

Method

Boil the mussels until they open. Do not overcook.

Rinse and dry the grouper, then wrap in cling film and freeze for one hour to make slicing easier. Meanwhile, finely grate the zest of one lemon and squeeze the juice of both.

Mix in a bowl with the mint, basil and one teaspoon of sea salt.

Add the olive oil and whisk to blend.

Unwrap the grouper, set on a large chopping board and cut diagonal wafer-thin slices.

Arrange a layer of the grouper over a large shallow dish, then spoon over a little of the marinade, spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of the marinade. Serve after it has been frozen.

To serve, arrange the grouper slices over a plate and scatter over some salad leaves and fresh raw prawns and the mussels off the shell.

For the dressing, squeeze one whole lemon with two tablespoons of extra virgin olive oil and season, then drizzle over the carpaccio.

Ramona Preca is a Chef patron, Palazzo Preca Restaurant, Valletta.

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