The freshness of the fish is imperative in this dish, since Carpaccio is raw. The fish is cured with the addition of a dressing that compliments the flavour of the fish.

Using a very sharp knife, carve the fish thinly starting from the tail side. Arrange the slices neatly onto a serving plate. Sprinkle over the shallot, capers, crushed pepper and parsley. Meanwhile, trim the crusts off the sandwich bread and cut into strips. Brush lightly with a little olive oil and bake in the oven until golden and crispy. Continue by preparing the salad. Arrange the rocket leaves on a serving plate and dress with the cherry tomatoes, raisins and pine nuts. Using a fork, whisk together the honey, salt, sherry vinegar and olive oil to make the dressing and pour over the salad. Serve the salad over the lampuki Carpaccio. Finally, sprinkle the lemon wedges lightly with the icing sugar to milden the sharpness of the lemon acidic taste. Decorate the fish platter with the sweetened lemon wedges and the crispy bread slices and serve.