Certainly there are moments when I just crave fish. And to let the ingredients speak for themselves ...
Carpaccio di Pesce (105/2000) Fish carpaccio with a reduced sauce of Marsala- and gorgonzola
Purchase a piece of swordfish and salmon fillet and let it be kept in the freezer for about 1.5 hours. Take it out from the freezer and cut it into thin slices. (important that the fish is firm so that you can get really thin slices) The reduced sauce made by mixing 2.5 dl of Marsala wine with a piece of gorgonzola and vegetarian broth. Let the mixture boil so that it becomes reduced and somewhat sticky. This sauce is my own invention suitable for both fish, meat and vegetarian ingredients.
What a wonderful dish, which I hope will return often to our dinner table!