Carpaccio White Grouper

CARPACCIO WHITE GROUPER

Serves 1

INGREDIENTS
  • 120 g fresh filet white grouper
  • 10 g Himalayan salt
  • 3 g freshly ground black pepper
  • 8 g extra virgin olive oil
  • 5 g fresh lemon jus
  • 5 g grain mustard (à l’ancienne)
  • 15 g Dijon mustard
  • 3 g green pistachio
  • ½ bunch of fresh dill
  • 4 Homayda flowers
PREPARATION
  1. Remove the skin and debone the fresh white grouper fish.
  2. Chill it in the fridge or freeze for 1 hour to make slicing easier.
  3. Once cold, slice in thin layers.
  4. Mix all the ingredients together.
  5. Place the fish on a plate and drizzle with the mixture. Finish your plate with a touch of edible yellow Lebanese flowers Homayda.
  6. Serve with crusty bread

GOOD TO KNOW

  • Carpaccio is a dish of thinly sliced, raw meat or fish, usually made from beef, venison, scallop or fish.
  • It is important to slice the fish very finely as it will be served raw. Most fresh fish can be used for carpaccio. When making a fish carpaccio, make sure that the fish is very fresh, and the skin and bones have been removed.
MORE RECIPES
No comments

LEAVE A COMMENT