Gennaro Contaldo's Carpaccio of Sea Bass with Pink Grapefruit
recipe
Gennaro Contaldo's Carpaccio of Sea Bass with Pink Grapefruit
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The perfect starter strikes the right balance between tantalising the taste buds and leaving room for the main course. Gennaro Contaldo suggests Carpaccio of sea bass with pink grapefruit
Ingredients
- 400g fillet of sea bass
- juice of 1 pink grapefruit
- 4 tbsp extra-virgin olive oil
- salt and pepper
- 2 pink grapefruit, cut into segments, pith removed
- handful of salad leaves, to serve
Serves:
4
Directions
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- With a sharp knife, cut very thin slivers of sea bass from head to tail. 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, tablespoon 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 hour.
- Arrange the slices of fish on individual plates and serve with grapefruit segments and salad leaves.
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