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.
Film and refrigerate for at least 1 hour.
Give 3 turns of the pepper mill (Sichuan) and salt with fleur de sel from Guérande.
Carpaccio of raw salmon and monkfish with peanuts
For 4 people:
180g (or 12 paper-thin slices) raw fresh salmon (6 oz)
180g (or 12 paper-thin slices) raw fresh monkfish (6 oz)
2 tablespoons groudnut peanut oil
30 g ubsalted roasted and finely chopped peanuts (1 oz) 2 tablespoons
Fleur de sel from Guérande and Sichuan pepper, chervil (or parsley) for decoration.
Thinly slice the salmon and the monkfish.
Arrange slices alternately on individual plates.
Making sure they are flat on the plates.
Drip the oil evenly over the fish, then spinkle the peanuts on top.
Cover and refrigerate at least one hour.
