Carpaccio Di Spigola Recipe
Carpaccio de robalo marinado em citrinos, brunoise de melancia e mescla de folhas verdes
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Ingredients
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Fish
Watermelon Bruneoise
Salad Mix
Garnish
Method
Prepare the Fish
- 1
Slice the Sea Bass
Thinly slice the sea bass fillet using a sharp knife. Aim for slices that are about 1/8 inch thick for optimal texture.
- 2
Marinate the Fish
In a bowl, combine olive oil, lemon juice, orange juice, salt, and black pepper. Add the sea bass slices to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Prepare the Watermelon
- 3
Dice the Watermelon
Remove the rind from the watermelon and cut it into small brunoise (tiny cubes). Aim for about 1/4 inch in size for a delicate presentation.
Prepare the Salad
- 4
Mix the Salad Greens
In a bowl, combine the mixed salad greens with lemon zest. Toss gently to ensure the zest is evenly distributed throughout the greens.
Assemble the Dish
- 5
Plate the Carpaccio
On a serving plate, arrange the marinated sea bass slices in a circular or overlapping pattern.
- 6
Add Watermelon and Salad
Sprinkle the diced watermelon brunoise over the sea bass. Next, place a handful of the mixed salad greens on top.
- 7
Garnish
Finish the dish with microgreens and edible flowers for an elegant touch. Drizzle a bit more olive oil if desired.