Bream Carpaccio with Tomato Confit Sauce Vierge
by GBC Kitchen
2
20 minutes
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 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