Cod carpaccio, whipped cream, and shiso leaves

Prepare the carpaccio: Unmold the cod carpaccio onto the plate 10 minutes before serving to let it come to room temperature.

Whip the cream: Whip the cream into chantilly and season it with lemon, without adding salt.

Prepare the mango: Cut the fresh mango into brunoise.

Zest the lemon: Grate some lemon zest into the passion fruit oil, then drizzle the carpaccio with this mix.

Plate the dish: Place a few dots of whipped cream on the carpaccio and grate some lemon over it.

Decorate: Gently place shizo leaves on the cream dots to add freshness and color.