Skip Nav

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

Seabass Carpaccio With Caviar Recipe

Ingredients

  1. 400g sea bass filet
    125g yuzu ponzu jelly
    40g caviar baeri Osciètre
    120g avocado
    20g grapefruit
    20g mix herbs

Directions

  1. Wrap the fillet of sea bass in a sheet of cling film.
  2. Roll into a cylindrical shape and twist the ends simultaneously in opposing directions to form a tight sausage shape – like a ‘candy twist’.
  3. Soak the gelatin in ice water.
  4. Warm the yuzu ponzu and add the gelatin.
  5. Chill in the refrigerator until set.
  6. Cut croutons into tiny cubes, fry on low-medium heat in butter until golden brown.
  7. Remove excess oil by blotting on kitchen roll. Set aside until ready to place.
  8. Slice the sea bass roll thinly, place in circular pattern as show in photo.
  9. Brush with olive oil and season fleur de sel.
  10. Slice the avocado and place next to the sea bass.
  11. Dress as shown in the picture, yuzu ponzu jelly in the middle of the carpaccio, herbs and gold leaf.
Image Source: Le 1947
Food Storage Hacks
Celebrity Chefs Restaurants Taking Part In Taste Of Dubai
Fast and Easy Vegetarian Dinners
Christmas Cookie Recipes 2018
Christmas Dessert Recipes
Things Dogs Shouldn't Eat
Best Low-Carb Breakfast Recipes
Cold-Brew Chai Recipe
Almond Chocolate Chip Cookies
Spicy Sesame Carrot Salad
Recipes For a Pound of Chicken
Finger Food Recipes
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds