Gennaro Contaldo’s Carpaccio Di Branzino Con Pompelmo Rosa

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Ingredients

  • 400g/14oz freshest sea bass fillet
  • Juice of 1 pink grapefruit
  • 4 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 pink grapefruit, cut into segments, pith removed
  • A handful of salad leaves, to serve

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 small mixing bowl and whisk together. Gradually add the rest of the olive oil, and continue to whisk until the sauce begins to thicken. Pour the sauce over the fish and leave for about an hour, in a cool place.

When you are ready to serve, arrange the fish slices on individual plates, with the grapefruit segments and some salad leaves. Drizzle with a simple olive oil dressing, if you fancy.

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