Seabass Carpaccio Del Mare Recipe
Lemon, Basil Oil, Espelette Pepper
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Ingredients
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Fish
Basil Oil
Seasoning
Garnish
Method
Preparation of the Fish
- 1
Prepare the Seabass
Using a sharp knife, slice the seabass fillet thinly against the grain. Aim for slices about 2mm thick. Arrange the slices on a chilled plate in a single layer.
Making Basil Oil
- 2
Blend Basil Oil
In a blender, combine the fresh basil leaves and extra virgin olive oil. Blend until smooth and vibrant green. Strain the mixture through a fine sieve or cheesecloth into a small bowl to remove solids.
Seasoning the Carpaccio
- 3
Dress the Fish
Drizzle the prepared basil oil over the sliced seabass. Squeeze fresh lemon juice over the fish, and season with Espelette pepper, salt, and black pepper to taste.
Garnishing
- 4
Final Touch
Top the carpaccio with microgreens and a sprinkle of lemon zest for additional flavor and visual appeal.
