Three Fish Carpaccio

Just looking at the colours of deep red, palest pink and pure white sets the tone for your romantic evening.

But there’s more to this dish than meets the eye. The huge content of essential fatty acids in the salmon and tuna are nature’s gift to lovers and the iodine in the sea bass is a natural energy booster. All topped with the mood-enhancing essential oils in basil and washed down with a glass of pink champagne, this is a failsafe recipe.

Ingredients
225g/8oz fillets of fresh salmon, red tuna and sea bass
4 lemons
4 limes
6 tbspns best extra virgin olive oil
2 tspns capers
3 tbspns basil leaves, roughly torn
6 sprigs dill, stalks removed

Method
1 Get your fishmonger to slice the fish into paper-thin slices - or see the tip below

2 Soak drained capers in milk for 10 mins then drain and crush lightly in your fingers

3 Juice 3 of the lemons and limes

4 Mix together the oil, citrus juices, crushed capers, basil leaves and dill.

5 Dip each fish fillet in oil and herb mixture and leave in a wide dish in the fridge for at least 6 hours.

6 Serve garnished with wedges of the extra lemon and lime and chunky wholemeal bread

COOK’S NOTE: If you aren’t lucky enough to have a knowledgeable and obliging fishmonger, there’s an easy way to prepare the fish yourself: Just put the fillets in the freezer for 15 mins and they’ll slice perfectly with a long, very sharp knife.