Salmon and Monkfish Carpaccio with Roasted Peanuts, Guérande Fleur de Sel, and Sichuan Pepper
- 180 g salmon meat
- 180 g monkfish meat
- 30 g roasted and crushed peanuts
- 2 tablespoons peanut oil
- Chervil (for garnish)
- Guérande fleur de sel and Sichuan pepper
- Thinly slice the salmon and monkfish.
- Arrange the slices alternately on plates, ensuring they lie flat.
- Drizzle evenly with peanut oil and sprinkle with the roasted peanuts.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Season with freshly ground Sichuan pepper and Guérande fleur de sel. Garnish with chervil sprigs.
