Wild Seabass Carpaccio With Sicilian Lemon And Fennel Recipe
Recipe information
Make Wild Seabass Carpaccio With Sicilian Lemon And Fennel in just 30m. Carpaccio made with wild seabass, accented with Sicilian lemon and fennel.
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Ingredients
Carpaccio Ingredients
Preparation Instructions
1. Prepare the Seabass
Start by freezing the wild seabass fillets for at least 2 hours to ensure they are safe for raw consumption. Once frozen, remove from the freezer and allow to thaw slightly until just firm.
2. Slice the Seabass
Using a sharp knife, thinly slice the seabass fillets against the grain and arrange them in a single layer on a chilled plate.
3. Prepare the Fennel
Trim the fennel bulb, removing any tough outer layers. Slice the fennel thinly using a mandoline or sharp knife. Arrange the fennel slices over the seabass.
4. Dress the Carpaccio
Zest the Sicilian lemon and sprinkle the zest over the carpaccio. Squeeze the juice of the lemon evenly over the dish, followed by a drizzle of extra virgin olive oil. Season with sea salt and black pepper to taste.
5. Garnish and Serve
Finish the dish by garnishing with microgreens or edible flowers. Serve immediately and enjoy!
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