Carpaccio Of Cornish Sea Bream, Yuzu, Mango And Citrus Vinaigrette Recipe
Make Carpaccio Of Cornish Sea Bream, Yuzu, Mango And Citrus Vinaigrette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Sea Bream
Using a sharp knife, slice the Cornish sea bream fillet into thin, even slices and arrange them on a chilled plate.
- 2
Make the Citrus Vinaigrette
In a small bowl, combine yuzu juice, lime juice, orange juice, and extra virgin olive oil. Whisk until well blended.
- 3
Prepare the Mango
Peel and dice the ripe mango into small cubes. Set aside.
- 4
Assemble the Carpaccio
Drizzle the citrus vinaigrette over the sliced sea bream. Scatter the diced mango and fresh cilantro leaves on top.
- 5
Season and Garnish
Sprinkle sea salt and black pepper to taste. Garnish with microgreens before serving.
