Fresh Raw Salmon and Monkfish Carpaccio with Roasted Peanuts

• 180 g salmon meat
• 180 g monkfish meat
• 30 g roasted and crushed peanuts
• 2 tablespoons peanut oil
• Chervil
• Salt and ground pepper

Thinly slice the salmon and monkfish. Arrange the slices alternately on a plate, drizzle with peanut oil, and sprinkle with the roasted peanuts.

Refrigerate for at least 1 hour.

Season with three turns of the pepper mill and a pinch of salt.

Garnish with fresh chervil.

Expert tip from Jayne: Raw fish has a delicate flavor, so season generously. Slice as thinly as possible for an authentic carpaccio experience that delights the palate.