Koi-Carpacchio Milanese

tanchoA simple recipe which is easily prepared even by the Capacchiouninitiated!

Get a fresh Koi from your favorite local fishmonger, preferably a Tancho (though a fresh Kawarimono will do as well).

Scale, gut and  slice extremely fine. Arrange on a large platter. Salt, sprinkle generously with lemon juice, add some arugula leaves and serve immediately.

A Sancerre goes nicely with this!

Always Enjoy!

Your Revered Chef


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