Bream carpaccio with tomato confit sauce vierge
This recipe uses sweet and rich confit cherry tomatoes in the place of fresh tomatoes to make a sauce vierge. Their intense flavour is a perfect match for the fresh fish.
- Total:
Ingredients
- 1sea bream, very fresh, filleted and skinned
- 2tsp baby capers
- 100g confit cherry tomatoes, finely chopped
- 1garlic clove, grated to a paste
- 1handful of basil leaves, finely chopped
- 1handful of flat-leaf parsley, finely chopped
- ½tsp coriander seeds, lightly crushed
- 150ml of Carapelli Extra Virgin Olive Oil, plus extra to loosen, if needed
- ½small red onion, very finely sliced
- 1lemon, zested and juiced
- salt
- freshly ground black pepper
Instructions
Step 1
Combine all the ingredients for the sauce with some salt and pepper and mix wellStep 2
Slice the fish very thinly and arrange on a serving platter. Top with the sauce and serve immediately