Sea Bass Carpaccio

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Sea Bass Carpaccio

The Mediterranean city of Sète on the Languedoc Coast doesn’t attract quite as many tourists as the beach hubs of the Côte d’Azur, making it a low-key destination for seaside fun and also, of course, for food and wine.

In this port city, you’ll find docks lined with fishing boats and trawlers bringing in the catch of the day. As a result, the city is abundant with fresh sea food, like this sea bass I had the pleasure of trying during my visit.

Sea bass, also called branzino, is a popular fish all across the Mediterranean. Here, it’s prepared in the style of Italian carpaccio, which gives you a sense of Sète’s local gastronomy. As a port city connecting hubs around the sea from North Africa to Italy, Sète is home to an interesting mix of cultures, especially when it comes to food.

This simple, delicate dish is perfect as an appetizer or a light meal. A wonderful choice for the summer and a perfect companion for a glass of white wine!

Sea Bass Carpaccio

Recipe courtesy of:

Chef Stéphane Ouvrard, Le Père Ouvrard Resaturant, Cap Ferret

Yields: 4 servings

Ingredients

  • 500g sea bass fillets
  • 15 fresh basil leaves
  • 10cl olive oil
  • 2 lemons (one for juice, one for garnish)
  • salt
  • pepper

Finely slice the sea bass and arrange it on a dish, then season with the juice of one lemon and a drizzle of olive oil. Cover the seasoned fish with plastic wrap and allow it to marinate for two hours.

Just before serving, prepare your garnishes. Chop the basil and cut a washed lemon into round slices.

Next, remove the sea bass from the marinade and set it aside. Pour the marinade into a bowl and combine with the rest of the olive oil to create a dressing, adding salt and pepper to taste.

To serve, arrange the sea bass slices on a plate and drizzle with dressing, then garnish with chopped basil and lemon slices.

Serve it cold, with a glass of chilled B&G Viognier on the side!

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