Ingredients
- 1 pc — Sea bass fillet (400/600)
- 5 g — almond slicesSantoSantaniello
- 80 g — Berry-Yuzu sauce
- Microgreens
- Peas
- Sorrel microgreens
- Baby spinach
Sauce Ingredients
- 200 g — red berry pureeRAVIFRUIT
- 50 g — light soy sauce
- 10 g — lime juice and zest
- 50 g — orange juice and zest
- 1 pc — lemongrass
- 10 g — kombu seaweed
- 100 g — vegetable oil (neutral oil)
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To prepare the sea bass carpaccio, fillet the fish, removing the skin and rib bones.
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To make the sauce, combine all ingredients and bring them to a light boil.
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Add soy sauce at the end to taste.
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Leave to cool down.
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Strain and add oil, mixing until a light emulsion forms.
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Garnish the dish.
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To make skin chips for decoration, place the skin between sheets of parchment paper, salt lightly, and dry under a press in a combi-steamer for 15 minutes at 200 °C.
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