2 cups good quality olive oil
6 fresh bay leaves
1 1/2 tablespoons tapioca maltodextrin
One 8-ounce fillet redfish or firm white fish, thinly sliced on a bias
20 boquerone fillets
1 bunch radishes, thinly sliced
One 8-ounce container sweet piquante peppers, such as Peppadews, drained and thinly sliced
1 bunch chervil or watercress, cleaned
Zest and juice of 1 lemon
Tapioca maltodextrin will turn any high-fat liquid into a powder. It is available online and in some specialty retailers. A mandoline makes thinly slicing the radishes easy. Oil packed sardines would make an easy substitution for the boquerones, just remove bones first.
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