Bream carpaccio with tomato confit sauce vierge
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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
- 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 Carapelli 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
1
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
2
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
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Bream carpaccio with tomato confit sauce vierge
