Cod carpaccio with olives and anchovies

Ingredients:: 2 loins of desalted cod; 1 jar of black olives from Aragon; 2 anchovy fillets; A pinch of oregano; Olive oil; Pink pepper

Almost everyone associates carpaccio with a meat dish, but it doesn't have to be that way. You can even make carpaccio from fruits, vegetables and mushrooms. And fish, of course, like this delicious cod carpaccio.

An easy, fast, delicious dish, and very light! that is never missing from our cookbook. We accompany it with an olive grove of black olives and anchovies, which suits you wonderfully. But it can be accompanied by anything you like.

Along with a salad of arugula raisins and walnuts, for example, you already have a balanced, tasty, super easy to make and quite inexpensive party menu.

How to do it step by step

The preambles. First of all, remove the skin from the cod fillets, wrap them in plastic wrap and store them for a few minutes in the freezer so that later it will be easier for you to cut them very finely.
Prepare the olive grove. To make it, pit the Aragón olives and chop them very fine together with the anchovy fillets. Then add a drizzle of olive oil and a pinch of oregano. And mix everything until you get a substance with the consistency of pate.
Grease the dishes. Smear the bottom of the dishes in which you will serve the cod carpaccio with a few drops of olive oil. To use the minimum expression of oil, you can dip the tip of a piece of kitchen paper in oil and pass it on the plate.
Make the carpaccio. Remove the cod from the freezer, slice it as thinly as possible, and spread it out on the plates.
Decorate and serve. Sprinkle with a little freshly ground pink pepper on top and serve right away with the olive and anchovy olive.