Carrot Salad with Red Fish and Almonds

Ingredients

• Carrot 5 oz
• Light Raisins, Seedless 0 oz
• Tarragon 0 oz
• Chopped almonds 0 oz
• Grapefruits 1 piece
• Lightly Salted Red Fish 5 oz
• Poppy seed paste to taste
• Olive Oil 0 fl oz
• Lemon ½ pieces
• Sugar 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Soak the raisins in hot water to soften them.

Step 2

Use a knife to peel the grapefruit, removing the white pith. Cut out the segments, avoiding the white membranes.

Step 3

Lightly toast the almonds or almond flakes in a dry skillet.

Step 4

In a large bowl, combine the lemon juice, sugar, salt, and pepper. While whisking, slowly drizzle in the olive oil. Continue whisking until the mixture thickens.

Step 5

Peel the carrot, then use a vegetable peeler to cut it into wide strips and place it in the sauce to marinate.

Step 6

Slice the fish very thinly and arrange the slices on individual plates. Add grapefruit segments, seasoning them with sea salt, and neatly place ribbons of carrot. Include raisins, having dried them beforehand, and garnish the salad with almonds, poppy seeds, and tarragon.