Gennaro Contaldo’s Carpaccio Di Branzino Con Pompelmo Rosa

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

By David Loftus

Published 2012

  • About

Ingredients

  • 400g/14oz freshest sea bass fillet
  • Juice of 1

Method

Using a sharp paring knife, cut very thin slivers of sea bass, from head to tail. Place them between sheets of greaseproof paper and gently flatten them. Place the slices on a plate, and set aside.

Put the fresh grapefruit juice, 1 tablespoon of olive oil and some salt and pepper into a smal