Carpaccio is a dish of thinly sliced, raw meat or fish, usually made from beef, venison, scallop or fish. This sea bass carpaccio recipe uses a garnish of chilli, mixed salad leaves, lemon juice and olive oil, but other citrus flavours of grapefruit or lime can work equally well. When making a fish carpaccio, make sure that the fish is very fresh, and the skin and bones have been removed.
1
Place the head end of the fillet to the right hand side of the board
2
Start with the heel of the knife and gently drag to cut a small piece of the fillet
3
Ensure to maintain the angle of the fish and support the fillet with your free hand
4
Arrange the slices on the plate, slightly overlapping until the plate is covered
5
Finish with your chosen garnish and dressing
Serving suggestions
Why not try Robert Thompson's Sea bass carpaccio with chilli oregano and olive oil.
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