Sea bream carpaccio marinated with citrus and herbs and orange and almond oil.
Sea bream carpaccio marinated with citrus and herbs and orange and almond oil.
Chef Roberto Serra – Su Carduleu – Abbasanta
Ingredients for 4 people
- 1 Nieddittas gilthead sea bream of about 800 g
- 70/30 ratio of salt and sugar
- Herbs: wild fennel, thyme, lemon balm
- Orange and lemon peel
- Extra virgin olive oil
- Juice of 1 orange
- 12 fresh almonds
Method.
Scale and fillet the gilthead sea bream, gently bone the fillets and marinate them with the salt-sugar mixture previously prepared with the salt, sugar and herbs, then add the orange and lemon peel and marinate in a vacuum-sealed bag for an hour. Prepare the orange citronette by emulsifying the oil with the juice, salt and pepper. Wash the gilthead sea bream fillets, dry them well and cut them into fine slices. Place them on a platter and season with the citronette, herbs and sliced fresh almonds. Serve.
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