Sea Bream Carpaccio, Wild Forest Pepper
Ingredients
-
Sea bream fillet
400g
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Pink grapefruit juice
240ml
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Orange or mandarin juice
120ml
-
Lime juice
60ml
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Honey
1 tsp
-
Fine salt
1 tsp
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Pink grapefruit segments
-
Gooseberries or redcurrants
-
Red onion pickles
-
Wild Forest Pepper
In a bowl, mix the grapefruit juice, orange juice, and lime juice with the honey and salt. Whisk until the honey is completely dissolved.
Set aside in a cool place for 15 to 30 minutes.
Slice the sea bream into very thin strips, sashimi style. Arrange them in a single layer on well-chilled plates.
Just before serving, pour the citrus vinaigrette generously over the fish. Add the grapefruit segments, redcurrants, pickled onions, and a few Wild Forest Peppers for the finishing touch.
Serve immediately, well chilled.
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