Procedure

Preparing the fish:
If you haven't already done so, ask your fishmonger to fillet the white fish. Make sure there are no bones.
Using a very sharp knife, cut the fish into very thin slices, preferably cutting against the grain to obtain a delicate texture.
Arrange the fish slices on a serving plate, trying to overlap them slightly, so as to cover the entire surface of the plate.

Season the carpaccio:
In a bowl, emulsify the extra virgin olive oil with the lemon juice, a pinch of salt and pepper. You can also add a little finely chopped rosemary for a slightly more aromatic flavor.
Pour the emulsion over the entire white fish carpaccio, distributing it evenly.

Add the Balsamic:
Drizzle the carpaccio with Midolini 18-year-old Balsamic . The sweetness and complexity of the balsamic will add depth and richness to the dish.
Plating and decoration:
Complete the dish with a few leaves of fresh parsley or chopped basil. If you want a touch of color, you can add edible flowers or a few leaves of arugula to give freshness.

Suggestions

White fish carpaccio with aged balsamic is a very delicate dish, which lends itself well as an elegant appetizer or opening course for a sophisticated dinner. The combination of fresh fish, acidity of lemon and sweetness of balsamic creates a perfect balance.

Wine Pairing

This dish pairs perfectly with a white wine such as Pinot Grigio or Friulano .

Variants

If you prefer a more interesting contrast, you can add a dash of pink pepper for a spicy note that pairs well with white fish.