social

Sea bass carpaccio

Written by admin. Posted in Cold starters

Region: Liguria
Preparation time: 30 minuti
Ingredients for 4 people:
Seabass fillets n. 4
Lemon n. 1
Dill n. 4 sprigs
Pink pepper, as needed
Smoked salt, as needed
Zest of 1 lemon
Extra virgin olive oil, as needed
Cherry tomatoes gr. 120
Mixed lettuce leaves, as needed
Chives, as needed

Sea bass carpaccio
PROCEDURE
Clean the fillets and cut them into very thin slices. Arrange the slices on parchment paper and season with lemon juice, dill and pink peppercorns.
Leave to marinade for about 20 minutes.
Place the sea bass on serving plates and season with smoked salt, add the cherry tomatoes cut in four, the dill and the mixed leaves. Finish the dish with a drizzle of extra virgin olive oil.

Trackback from your site.

Leave a comment

ICIF - Italian Culinary Institute for Foreigners
P.zza Vittorio Emanuele II 10 - 14055 Costigliole d’Asti (AT) Italy - Tel: +39 0141 962171 - Fax: +39 0141 962993 - Email: social@icif.com - P.I. 06125450012