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Sea Bream Carpaccio with Fresh Summer Truffle
4
Convives
20
Préparation (min.)
Ingrédients
- Fish and truffle
- 460 g of skinless seabass fillet
- 40 to 60 g of fresh summer truffle Plantin
- Fleur de sel
- Freshly ground pepper
- Light marinade
- 8 tablespoons of Provence olive oil
- Juice of one lemon
- 2 finely chopped spring onions
- Fresh garnish
- 6 radishes
- 6 cherries
- 2 small mild green peppers
- Some shavings of parmesan
- A few sprigs of fresh coriander
Sea Bream Carpaccio with Summer Truffle: A Fresh and Refined Starter
This sea bream carpaccio with summer truffle celebrates the elegance of summer cuisine, precise and refreshing. The seabream, chosen for its firm and delicate flesh, is sliced into thin pieces that catch the light and are dressed in a light marinade of lemon, olive oil, and scallions. On the palate, balance is achieved between the marine freshness of the raw fish, the zest of radish, the sweet tang of cherry, and the subtle depth of fresh summer truffle.
This raw fish recipe with truffle offers an accessible gourmet starter, perfect for beginning a lunch on the terrace or a refined dinner. The summer truffle, milder than black truffle, adds woody and slightly nutty notes without overshadowing the delicacy of the fish. A few shavings of parmesan and a pinch of fleur de sel highlight the contrasts, creating a truffle fish carpaccio that is as delicate as it is indulgent.
This raw fish recipe with truffle offers an accessible gourmet starter, perfect for beginning a lunch on the terrace or a refined dinner. The summer truffle, milder than black truffle, adds woody and slightly nutty notes without overshadowing the delicacy of the fish. A few shavings of parmesan and a pinch of fleur de sel highlight the contrasts, creating a truffle fish carpaccio that is as delicate as it is indulgent.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Lemon Marinade
In a small bowl, mix olive oil with the juice of half a lemon and finely chopped spring onion. Season with a pinch of fleur de sel and a few turns of freshly ground pepper. This light marinade should remain balanced: it flavors the sea bream without overpowering its delicate flesh. Set it aside in the fridge for a few minutes to allow the flavors to blend harmoniously.
Slice the Sea Bream into Carpaccio
Using a sharp knife, cut the sea bream fillet into very thin, even slices. Place a light layer of marinade at the bottom of the plates, then arrange the fish slices in a rosette, without overlapping them excessively. This fine slicing creates a melting, fresh, and pleasant sea bream carpaccio while maintaining the firm texture of the fish.
Add Fresh Garnishes
Slice the radishes into thin rounds, cut the cherries into small wedges, and delicately slice the mild green chili. Distribute these elements over the sea bream with some shavings of parmesan and fresh coriander leaves. Each garnish adds a nuance: crunchiness, acidity, fruity sweetness, or herbal touch. Together, they create a colorful, vibrant, and perfectly balanced gourmet fish starter.
Finish with Fresh Summer Truffle
Using a truffle mandoline, create thin slices of fresh summer truffle, then generously place them on the carpaccio just before serving. Drizzle the remaining marinade over the top, then finish with a touch of fleur de sel. Serve immediately to preserve the freshness of the fish, the delicate aromas of the truffle, and the balance of flavors.
Astuce(s) du Chef Plantin
For a successful fish carpaccio, place the sea bream fillet in the freezer for 10 minutes before slicing: the flesh will be firmer and the slices more even. Add the summer truffle at the last moment to preserve all the subtlety of its aromas and delicate texture. Prefer a mild and fruity olive oil: it complements the truffle without overshadowing the marine freshness of the sea bream.
