Seabass Carpaccio With Caviar Recipe
Carpaccio With Caviar is the Restaurant-Worthy Dish You Can Make at Home
Le 1947 Restaurant at Cheval Blanc Randheli in the Maldives serves up this thinly-sliced and pounded raw fish dish as an appetizer and you can too. Executive Chef Laurent Chancel shares the recipe for his Sea Bass Carpaccio with Caviar.
Sea Bass Carpaccio With Caviar
Le 1947
Ingredients
- 400g sea bass filet
125g yuzu ponzu jelly
40g caviar baeri Osciètre
120g avocado
20g grapefruit
20g mix herbs
Directions
- Wrap the fillet of sea bass in a sheet of cling film.
- Roll into a cylindrical shape and twist the ends simultaneously in opposing directions to form a tight sausage shape – like a ‘candy twist’.
- Soak the gelatin in ice water.
- Warm the yuzu ponzu and add the gelatin.
- Chill in the refrigerator until set.
- Cut croutons into tiny cubes, fry on low-medium heat in butter until golden brown.
- Remove excess oil by blotting on kitchen roll. Set aside until ready to place.
- Slice the sea bass roll thinly, place in circular pattern as show in photo.
- Brush with olive oil and season fleur de sel.
- Slice the avocado and place next to the sea bass.
- Dress as shown in the picture, yuzu ponzu jelly in the middle of the carpaccio, herbs and gold leaf.
Information
- Category
- Appetizers, Seafood
- Yield
- 2
- Total Time
- 24 minutes, 59 seconds
Image Source: Le 1947
