Sea Bass Carpaccio
Description
This recipe won't take much time. Sea bass is moderately fatty—a very tasty little sea fish that you can use to make sushi, sashimi, and carpaccio. Carpaccio is very simple and quick to prepare, and I'll show you how right now. But to make this dish, you must be absolutely certain the fish is fresh—be sure to check it when you buy it. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making sea bass carpaccio. Buy fresh fish with a pleasant smell, clear eyes, and red gills without slime. Wash and dry the vegetables and mint.
- 2
Step 2
Clean the sea bass, remove the entrails and gills, rinse the fish under running water, and pat dry with paper towels. Cut off the head and tail, carefully separate the fillets from the backbone, and trim away the ribs.
- 3
Step 3
Using a sharp knife, slice the fillet very thin on a slight diagonal, cutting it away from the skin, and arrange it decoratively on a flat plate.
- 4
Step 4
Now we'll prepare a vegetable dressing for seabass carpaccio. To do this, in a small deep bowl, chop and place white sweet onion and cherry tomatoes. Add chopped mint, salt and pepper to taste, as well as vegetable oil with no pronounced flavor and your favorite 6% vinegar.
- 5
Step 5
Mix everything thoroughly.
- 6
Step 6
Place crispy lettuce in the center of the plate. Spoon the vegetable dressing over the sea bass slices, and drizzle with the remaining oil-and-vinegar dressing. Season lightly with salt and pepper.
- 7
Step 7
If you like fish with lemon, you can add a slice to each portion when serving. The sea bass carpaccio is ready—enjoy!