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. See our guides for making confit cherry tomatoes and slicing fish for carpaccio.
Ingredients
Metric
Imperial
- 1 sea bream, very fresh, filleted and skinned
Sauce vierge
- 2 tsp baby capers
- 100g confit cherry tomatoes, finely chopped
- 1 garlic clove, grated to a paste
- 1 handful of basil leaves, finely chopped
- 1 handful of flat-leaf parsley, finely chopped
- 1/2 tsp coriander seeds, lightly crushed
- 150ml of extra virgin olive oil, plus extra to loosen, if needed
- 1/2 small red onion, very finely sliced
- 1 lemon, zested and juiced
- salt
- freshly ground black pepper
Method
Combine all the ingredients for the sauce with some salt and pepper and mix well
- 1 lemon, zested and juiced
- 1/2 small red onion, very finely sliced
- 150ml of extra virgin olive oil, plus extra to loosen, if needed
- 1/2 tsp coriander seeds, lightly crushed
- 1 handful of flat-leaf parsley, finely chopped
- 1 handful of basil leaves, finely chopped
- 1 garlic clove, grated to a paste
- 100g confit cherry tomatoes, finely chopped
- 2 tsp baby capers
- salt
- freshly ground black pepper
Slice the fish very thinly and arrange on a serving platter. Top with the sauce and serve immediately
- 1 sea bream, very fresh, filleted and skinned
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
