The sea bass carpaccio of La Lorraine

The cult seafaring brasserie is creating the buzz with its highly perfumed sea bass carpaccio, furiously light and excessively delicious… Also super easy to duplicate. Enjoy!

Preparation:

Ask the fishmonger to cut up the sea bass into filets

Place the boned fish filets in salt (coarse) during 12 minutes.

Rinse for 2 minutes under fresh water.

Place directly on the plate a thin slice of skinless sea bass

Add a small marinade of high quality olive oil and fresh lemon juice, salt and pimento of Espelette.

Leave on the plate before the arrival of the guests.

At the last moment, add a few crunchy veggies: radish slivers, diced up cucumber, red onion (marinated in vinegar), a few herbs such as aniseed or chickweed.

For the iodine: you can mix in a shelled oyster with lemon juice and fresh cream.

Mix all together and add a few touches on the carpaccio.

For the finishing touch, grind some pepper from the mill.

 

Also discover the red tuna tartare of the restaurant Drugstore and the scallop carpaccio with mimolette cheese.

Elodie Rouge

 

Ingredients :

  • 1 chunk of wild sea bass (600gr)
  • Herbaceous olive oil: 10cl
  • Green lemon: 100gr
  • ½ bunch of radishes
  • ½ cucumber
  • ½ red onion
  • 1 oyster from Normandy
  • 2 tablespoons of thick Isigny cream
  • 3 gr of fleur de sel
  • Pimento of Espelette: to be used as you wish
  • Decor: chervil or aniseed
  • A few edible flowers
  • Citrus pepper

 

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