Picture yourself on a rocky Mediterranean beach. Breathe in the fragrant air: you will recognise the same aromas in this recipe. Brought to you by Peperoni e Patate.
4
no needed
30 min
medium

Ingredients

  • 800 G /

    Sea bream

  • 1 /

    Tropea red onion

  • Maldon salt or Fleur de Sel

  • EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

    vaniglia Find out more
Discover more recipes

Instructions

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.
Serve immediately.

THE CHEF:

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.