Thursday, September 26, 2013

Sea Bass Carpaccio

Sea Bass Carpaccio 

This delicious recipe calls for the very freshest of Sea Bass. Ask the fishmonger to filet the fish for you.
Serves 4

600g fillet of sea bass
2 Red chillies (depending on heat)
4 Radishes 
Cherry tomatoes (6-8)
A handfull of coriander leaves torn
Sesame oil
Lemon juice

To prepare: place the fish down on a chopping board and slice the flesh using a very sharp flexible knife into thin slices. Slicing against the grain.
Cover 4 plates with the sliced fish and then add the thinly sliced radishes, chopped (deseeded) tomatoes and chill and then dress with a squeeze of lemon juice, sesame oil and a sprinkle of sea salt. Finish with the torn coriander 

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