Wild Seabass Carpaccio With Sicilian Lemon And Fennel Recipe
Carpaccio made with wild seabass, accented with Sicilian lemon and fennel.
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Ingredients
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Carpaccio Ingredients
Method
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
- 5
Garnish and Serve
Finish the dish by garnishing with microgreens or edible flowers. Serve immediately and enjoy!
