This recipe from owner-chef Enzo Fargione of Teatro Goldoni is a challenge to serious cooks - not in technique but in finding the equipment! But once you've assemble the parts, it only takes 4 minutes to make. You may have to substitute another receptacle for a Cigar Box! But you have the ingenuity...

Serves 1

For the Carpaccio

2 ounces fresh filet of Branzino (sea bass)
½ a blood orange (available Middle East markets)
1 medium size Morelle mushroom
1 scallion, thinly sliced
1 clove garlic, sliced and fried in a little olive oil till crisp
Italian (or other) crystallized salt to taste
Cracked black pepper
3pea shoot sprigs
Few drops Tuscan extra virgin olive oil

For the Citrus Dressing
A few drops of fresh lime juice, lemon juice, orange juice
A little zest of lime, lemon and orange
Salt and ground white pepper to taste
1 fluid ounce Tuscan Extra Virgin Olive Oil

Smoking Tools

1 small flat rectangular plate
1 Cigar Box or other wooden box
1 small tea light on a fireproof plate
3 or 4 small Apple Wood Smoking Chips
 

For the Carpaccio

With a very sharp knife slice the Branzino fish in paper thin slices and lay them on the flat plate.

Drizzle the Citrus dressing all over the fish abundantly.

Dress the carpaccio with few chips of roasted garlic, black pepper, salt, sliced scallion.

With a small knife peel the orange, slice two little segments away from the membrane and cut in small pieces.

Lay the orange segments on the carpaccio.

Thinly slice the Morelle mushrooms in coin size pieces and lay the slices on the fish.

Adorn the carpaccio with the pea shoot sprigs.

For the Citrus Dressing

With a whisk, combine all the fruit juices in a small bowl. Add the salt the pepper and the olive oil. Whip vigorously till dense.

Lay the plate with the carpaccio inside the cigar box on one side. On the other side place the small tealight on a plate.

Drizzle the fish with extra virgin olive oil. Light up the chips in an ashtray till they are fully in flame and burning.

Transfer the burning chips into the tealight plate, then extinguish them to create smoke.

Close the cigar box and gently smoke the fish for 4 minutes.

Teatro Goldoni is located at

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