Carpaccio of sea bass with pink grapefruit
Carpaccio di branzino con pompelmo rosa
Gennaro Contaldo
SERVES 8
Preparation 10 minutes
Cooking None
Each year for our Christmas Eve dinner, my father made sure we had the best and freshest local sea bass, which he would serve simply seasoned with lots of herbs and roasted in our wood-fired oven. For this Christmas menu, I have taken the idea of the sea bass and made it into a carpaccio. This is a beautifully delicate starter and the combination of slightly sour, tangy grapefruit works really well with the raw fish. This is an extremely simple dish to prepare, just make sure you have a good knife and the fish is very fresh!
800g fillet of sea bass
juice of 2 pink grapefruit
8 tbsp extra-virgin olive oil
salt and pepper
4 pink grapefruits, cut into segments, pith and peel removed
handful of salad leaves, to serve
With a sharp knife, cut very thin slivers of sea bass from the fillet. Place a sheet of greaseproof paper over the slices of fish and gently flatten them. Place the slices of fish on a plate and set aside.
In a bowl, mix the grapefruit juice, 2 tbsp of the olive oil and some salt and pepper, then 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 1 hour. Arrange the slices of fish on 8 individual plates and serve with grapefruit segments and salad leaves.
Back to recipe index