• 400 g redfish, cut very thin
• 1 pc. blood orange, juices and peel
• 1 pc. lemon, juice and peel
• Extra virgin olive oil
• Salt and pepper
• Green salad
Arrange the thinly sliced fish on a plate and season with salt and pepper. Grate the lemon and blood orange peel over the fish with a fine grater. Squeeze lemon and blood orange juice over the fish, drizzle the olive oil over it, then place the salad on the plate and serve.
This recipe pairs well with dry rosé. You can also find your own pairings in the product search.
This recipe is from:
Leifur Kolbeinsson, Chef and author of the recipe