FAQs

Fresh & fruity sea bass carpaccio

FAQs

Fresh & fruity sea bass carpaccio

Fresh & fruity sea bass carpaccio

by @vinniecookclub

Fresh & fruity sea bass carpaccio

Fresh & fruity sea bass carpaccio

by @vinniecookclub

INGREDIENTS

2

servings

Sea Bass Carpaccio with Citrus & La Española Olive Oil

Large sea bass fillet as fresh as possible (approx. 150–200 g)
1 baguette
Juice and zest of 1 lemon
Strawberries
Kiwi fruit
1 tsp white wine vinegar
La Española olive oil (plenty)
Flaky sea salt
Cracked black pepper
1/2 small red chilli, finely sliced (optional)
Fennel salad (below)

Fennel, Mustard & Mint Salad

1 small fennel bulb, shaved thin & stalks chopped
1 tsp toasted coriander
1 tsp cumin seeds
1 Tbsp mini capers
1 Tbsp wholegrain mustard
1 tbsp white wine vinegar
2–3 tbsp La Española olive oil
Handful of fresh mint leaves, activated
Salt and pepper to taste

INSTRUCTIONS

Sea Bass Carpaccio with Citrus & La Española Olive Oil

1
Slice sea bass into paper-thin slices using a sharp knife.
2
Lay the slices flat across a chilled plate, slightly overlapping.
3
Zest lemon & squeeze juice.
4
Add a dash of white wine vinegar.
5
Generously squeeze La Española olive oil all over — don’t be shy.
6
Sprinkle with flaky sea salt and cracked black pepper.
7
Add finely sliced red chilli.
8
Add your fennel salad below.

Fennel, Mustard & Mint Salad

9
Shave the fennel very thin using a mandoline or sharp knife.
10
In a bowl, mix everything together vigorously.
11
Let the salad sit for 5–10 minutes to soften and chill.
12
Serve on the side or spooned around the carpaccio for contrast and crunch.