Sea bass carpaccio
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sea bass fillets
- Remove the skin from the sea bass fillets and place the fillets side-by-side in a vacuum bag.
- Pound the sea bass fillets with the flat side of a hatchet. This will create a lovely, marbled carpaccio of sea bass.
- Pound out to a thickness of approximately 4mm, vacuum seal and place in the freezer.
- To use, cut neat strips from the frozen carpaccio and let thaw on the plate before serving. Garnish the carpaccio as desired.
- As a composition with a vanilla vinaigrette.
- Served on a sandwich, e.g. with tomato, red onion, chive mayonnaise, and butterhead lettuce.