Carpaccio of wild sea bass

Carpaccio of wild sea bass

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How I cook
Serves
6
Photographer
Jason Lowe

A delicate and light starter is the perfect way to begin a celebratory meal. Clean, subtle and pure – with little more than olive oil and a squeeze of lemon – it’s a gentle whisper to whet the appetite. Seasoning here is vital – too much will destroy all. Use a finely flaked sea salt, such as Maldon, scattering it lightly and evenly. The bass should be wild, firm in texture and absolutely fresh.

Ingredients

Quantity Ingredient
750g filleted sea bass
6 tablespoons mild-flavoured extra virgin olive oil (preferably ligurian)
1 small lemon, juiced, or to taste
sea salt

Method

  1. Chill 6 large serving plates. The bass should also be well chilled. Take the fish out of the fridge and cut into wafer-thin slices just before serving.
  2. As you cut the fish, lay the slices directly onto the chilled plates, covering the base completely.
  3. Drizzle 1 tablespoon of extra virgin olive oil over each serving and squeeze over a little lemon juice. Finish with a very light sprinkling of salt. Serve at once.

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