Red Seabream Carpaccio Recipe
Fish topped with a spicy yuzu dressing and truffle salt.
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Ingredients
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Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Fish
Thinly slice the red seabream fillet using a sharp knife and arrange the slices on a chilled serving plate.
- 2
Make the Dressing
In a small bowl, whisk together yuzu juice, olive oil, and chili flakes until well combined.
- 3
Dress the Carpaccio
Drizzle the spicy yuzu dressing over the arranged seabream slices.
- 4
Add Finishing Touches
Sprinkle truffle salt and freshly ground black pepper over the carpaccio. Garnish with microgreens.
- 5
Serve
Serve immediately as an appetizer.
