A very sharp knife to cut the fish fillets into thin slices. Lay the fish on a large platter in the shape of a flower or the sun. Shallots cut into as many little pieces as you get it. Capers slice as finely. You can add a few chopped parsley leaves. Add olive oil (per taste and add a few drops of white balsamic). All horoshenechko mix. Pour over the fish. Serve immediately!!!