Carpaccio of cod, nectarines and parmesan cheese with blueberry sauce

A simple and fresh appetizer, to be composed in the dishes interspersing thin slices of cod, nectarines and parmesan flakes with a delicate blueberry sauce. The carpaccio of cod, nectarines and parmesan with blueberry sauce is the demonstration that fish, fruit and cheese can go to the wedding and bring to the palate a marriage of flavors, which complement each other in a fresh embrace.

Ingredients

FOR CARPACCIO

500 g desalted cod fillet

100 g Parmigiano Reggiano 

100 g arugula

1 Walnut peach

extra virgin olive oil

lemon

salt

peppercorns

FOR THE BLUEBERRY SAUCE

160 g seed oil

100 g whole milk

80 g cranberry juice

lemon

salt

Procedure

FOR CARPACCIO

Wash the walnut peach and cut it into very thin slices. Finely slice the cod fillet, cutting it diagonally to obtain a carpaccio; Season with a drizzle of extra virgin olive oil, the juice of 1/2 lemon and ground pepper, adjusting salt if necessary.

FOR THE BLUEBERRY SAUCE

Blend the milk with a pinch of salt and the seed oil poured flush with an immersion blender, until the mixture has thickened acquiring the consistency of a mayonnaise; Then add the cranberry juice and the juice of 1/2 lemon and blend again to mix the sauce.

TO COMPLETE

Arrange the slices of cod in the individual dishes, interspersing them with the walnut peach slices; add thin flakes of Parmesan cheese; Season again with a drizzle of oil and ground pepper, and at the end complete with rocket leaves, tufts of blueberry sauce and grated lemon zest.