[usr 2]
Cut the salmon into thin slices and do the same with the monkfish.
Arrange by alternating the fish flat on the plate, drizzle with peanut oil and sprinkle with peanuts.
Chill for at least an hour.
Give three turns of the pepper mill and salt.
Decorate with peeled chervil.
Jayne's advice:Watch out! raw fish being bland, season well. This original starter will be all the better as the slices are thinner (carpaccio).
