320 gr of desalted cod in thin slices (carpaccio)
80 gr of mixed lettuce leaves

40 gr of beetroot, diced finely

40 gr of fennel

Balsamic Vinegar of Modena PGI

red wine vinegar

extra virgin olive oil

salt, to taste

black peppercorns

Plunge the carpaccio into boiling water for 1 minute, drizzle with extra virgin olive oil, a tablespoon of Balsamic Vinegar of Modena PGI and leave to marinate for ten minutes.

Arrange the lettuce leaves on the serving dish, add the thinly sliced fennel and diced beetroot, add the fish and dress with extra virgin olive oil. Just before serving, add a few drops of Balsamic Vinegar of Modena PGI.