Whitefish carpaccio (lavarello)

A fisherman friend brings Lake Garda fish from Gargnano straight from boat to home. With these lovely fillets I made delicate carpaccio. To avoid risks, raw fish must always be blast-frozen or frozen for at least 4 days to avoid the Anisakis bacterium.
INGREDIENTS FOR 8 PEOPLE
8 skinless whitefish fillets
Garda extra virgin olive oil
1 lemon
Pink peppercorns
Salt, pepper
I remove all small bones with tweezers.
I cut each fillet into three and put on parchment. I cover with another sheet. and gently flatten fillets. They must be very thin without breaking up. I made each portion with two fillets on a plate.leaving space centrally. I put extra virgin olive oil, half a lemon, salt and pepper in a jar, close and shake quickly into a thick emulsion. I distribute evenly over fish, using a kitchen brush., I garnish with half a lemon and pink peppercorns. Centrally, a courgette and caper starter with:
3 courgettes
3 tablespoons Gargnano capers
3 glasses water
1 glass cider or white vinegar
Parsley
Extra virgin olive oil
Salt, pepper
I halve courgettes, cut off their 4 sides, discard centres and cut into sticks. I boil water, cider vinegar and a pinch of salt, blanch courgettes for 3/4 minutes, keeping crisp, drain and dress with 3 tablespoons capers, chopped parsley, pepper and extra virgin olive oil. I mix and let flavours develop.