Carpaccio of Conger

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Carpaccio of Conger
Ingredients 4 people
600 gr. fresh conger, 2 Bay leaf, 6 cl. Olive oil, thyme, Lemon juice, 1/2 gr. pepper, 3 gr. Flake salt, 5 g. garlic
Preparation
We clean the eel spines, guts and head and place it in a bowl, then mix the oil, bay leaf, thyme, oregano, lemon juice, sea salt and pepper, cover with mixture conger, leaving marinate in the refrigerator for 6 hours. Pierced this time, we get the conger and wrap with plastic wrap to retain the ingredients of maceration. Then we put a freeze. Once frozen conger, the plastic film is removed and the cutter had to get some thin slices that will defrost automatically when you place them on the serving dish so that the cover in full.
Emplatado To finish, add the slices over a few tablespoons of olive oil with minced garlic.

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