Ingredients
- One fillet of wild sea bass
- Olive oil
- Lime zest
- Fresh cilantro
- Fresh mint
- Lightly toasted coriander seeds
- Fleur de sel and ground pepper
Proceedings
After blast chilling or freezing the fillets at least 48 hours, prepare it into carpaccio.
Season the fish with all ingredients and serve immediately. At the last moment pour them over the fish.
Add coriander seeds and freshly chopped fresh herbs, season with salt and pepper.
Serve immediately.