Mullet fish carpaccio

4 extremely fresh mullet fish fillets (you can use halibut, turbot, sea-bream or swordfish)

Lemon rind of 1 lemon, sliced into tiny slivers

Olive oil

A handful of chives

Sea salt & black pepper

On a serving plate, sprinkle sea-salt and black pepper. Drizzle a bit of olive oil and squeeze a quarter of a fresh lemon.

With a very sharp knife, slice the raw fish filets as thinly as you can across the grain. Place the slices on the plate. Sprinkle with finely chopped chives, lemon rind (sliced into tiny sticks) and squeeze a bit more lemon juice. Add more salt if desired. Serve immediately.

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