About This Recipe
A fruity, fresh fish carpaccio recipe.
Ingredients
At Oliviers&Co
5 tbsp Orange Olive Oil
2 tbsp Mango Specialty Vinegar
Flower Salt from the Ebro Delta
Espelette Pepper
At the market
17oz sea bream fillet
2 passion fruits
10 radishes
3 dill sprigs
Directions
Using tweezers, remove all the bones from the sea bream fillet. Freeze the fish. After 1 hour, remove and leave at room temperature for 10 minutes. Cut into thin strips and place in a large dish.
Halve the passion fruit, remove the pulp and juice, then mix with the orange olive oil, mango vinegar, a few dill leaves, salt and Espelette pepper.
Pour over the fish, cover with cling film and leave to marinate in the refrigerator for 30 minutes.
Divide the carpaccio between four plates. Slice the radishes with a mandolin and place on top of the carpaccio.
Finish by drizzling with the marinade and a few dill leaves.