Sea bass carpaccio
Ingredients
Mango / 125 gm
Passion fruit / 90 gm
Olive oil / 60 gm
salt & pepper / to taste
Method
1) In a blender, combine the mango, passion fruit, sugar, salt, and pepper for one minute.
2) Gradually drizzle in the olive oil until it thickens, then season with salt and pepper to taste.
Ingredients
Mango small dice / 8 gm
Cucumber small dice / 8 gm
Fresh Lemon juice / 14 gm
Virgin Olive oil / 20 gm
Mango-passion vinaigrette / 35 gm
2 sea bass fillets, about 200 g ±200 gm
Croutons / 7 gm
Dill leaves / 2 gm
Kosher Salt and black pepper pinch
Slices Bottarga from Messolonghi /0.5 gm
Method
1) Remove the skin off the seabass and discard.
2) Using a sharp knife, cut the fish into very thin slices (about 2mm) and arrange them on the plate.
3) Season with salt and pepper, sprinkle with lemon, and leave aside for about a minute to marinate.
4) Spread the mango, cucumber, croutons, bottarga slices, and vinaigrette over the carpaccio.
5) Garnish with dill leaves and drizzle with extra virgin olive oil.
