Trout Carpaccio, with Fennel

Check the fish fillets for bones, put them on a plate, pour 3/4 of the lemon juice and marinate for about fifteen minutes.

Mix a dressing with olive oil, the remaining juice of one lemon, salt and pepper.

Clean the fennel and slice it very thinly. Arrange the fennel slices on plates and drizzle with half of the dressing.

Place the fish fillets on a board and cut paper-thin slices at an acute angle (*), discarding the skin.

Spread the thin slices of fish evenly over the fennel and drizzle the remaining dressing over the top.

Serve garnished with coarsely ground pepper, dill and lemon slices.

(*) respectively in a flat angle, depends on the way you look at it!

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