How can you store this fish carpaccio?

Name: Carpaccio of sea bass with citrus fruits
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 500 to 600 g sea bass fillet, skinless and boneless; 2 pink grapefruits; 1 red onion; zest of 1 lemon; Pepper and salt from the mill; Citrus vinaigrette; 150 ml mild olive oil; 100 ml orange juice; Pepper and salt from the mill; 0.5 bunch of chives

If you used fresh fish, you can freeze the carpaccio, thaw it in the refrigerator, pat it dry, and finish it with the garnishes. You can also replace grapefruit with pomegranate and chives with coriander.

Carpaccio of sea bass with citrus fruits

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20min

•

Easy

Making sea bass carpaccio is not difficult at all with this recipe! The summery vinaigrette of citrus fruits adds a fresh touch.

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Ingredients

What do you need?

Quantity: 4P

500 to 600 g sea bass fillet, skinless and boneless
2 pink grapefruits
1 red onion
zest of 1 lemon
Pepper and salt from the mill

Citrus vinaigrette
150 ml mild olive oil
100 ml orange juice
Pepper and salt from the mill
0.5 bunch of chives

500 to 600 g sea bass fillet, skinless and boneless
2 pink grapefruits
1 red onion
zest of 1 lemon
Pepper and salt from the mill

Citrus vinaigrette
150 ml mild olive oil
100 ml orange juice
Pepper and salt from the mill
0.5 bunch of chives

Preparation method

How do you make this?

Carefully check your fillets to ensure there are no bones left. Then slice them diagonally into thin slices and distribute them over the 4 plates, cover, and place them cold in the refrigerator. Peel the grapefruit, making sure to cut off all the white pith as it is bitter, then cut the segments from between the membranes, also squeezing out the remaining juice. Cut the onion in half and then slice it as thinly as possible on the diagonal.

Put everything for the vinaigrette in a bowl, cut the chives into super fine rings, and stir them in. Taste and season with pepper and salt. Distribute the grapefruit segments and the onion over the sea bass, put it back in the refrigerator if you are not serving it immediately, as the citrus will start to cook the fish and it will become tougher. Just before serving, drizzle the whole thing with the vinaigrette. Optionally serve with toasted slices of bread.

Tips

If you serve the carpaccio as an appetizer, 125 to 150 g of fish per person is ideal. If you give him as a main dish, it goes to 150 to 180 g fish per person. Serve with extra toasted bread and possibly a salad.