Sea bream carpaccio with pink grapefruit, fennel and samphire
Ingredients
Metric
Imperial
Carpaccio
- 1 sea bream, filleted and pin-boned
- 2 segments of pink grapefruit
- 2 tbsp of extra virgin olive oil
- 1/4 tsp Aleppo chilli flakes
- 20g of fennel
- 5g of samphire, chopped into 1cm pieces
- fennel fronds, to garnish
- flaky sea salt
Method
Skin the bream fillets and slice finely, with the knife at an angle to achieve wider slices. This is easiest to do when the fish is fridge cold. Arrange the slices onto plates in a single layer
- 1 sea bream, filleted and pin-boned
Use a knife to segment the grapefruit so that the citrus pearls aren't in their skins. Place them in a bowl with the extra virgin olive oil and stir until the pearls separate. Season with a pinch of salt then dress the fish with it
- 2 segments of pink grapefruit
- 2 tbsp of extra virgin olive oil
- flaky sea salt
Shave the fennel finely on a mandoline and position in the centre of each plate
- 20g of fennel
Sprinkle the samphire pieces over each plate. Finish with a pinch of Aleppo chilli flakes, and the fennel fronds
- 1/4 tsp Aleppo chilli flakes
- fennel fronds, to garnish
- flaky sea salt
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