800 G /
Tropea red onion
Maldon salt or Fleur de Sel
EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOURFind out more
Clean the sea bream, previously blast-chilled or frozen for 96 hours, and remove the head.
Remove central bone, then fillet flesh to obtain ultra-thin carpaccio-style slices.
You can ask your fishmonger of choice to do this for you.
Cut the red onion into very thin slices: use a mandoline for a uniform result.
Place the sea-bream carpaccio on a plate and distribute the sliced onion on top.
Finally drizzle with a little vanilla-flavoured oil and season sparsely with flakes of Maldon salt.
Francesca from Peperoni e Patate
Originally from Calabria and an adoptive Milanese.
The web, and cooking, have changed her life for the better, defining her profession and prompting her to make a living out of everything she love.