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Pesce Cruda Bowl
In raw food you feel for sure the real quality. Seabass is an excellent fish when cooked, but it is also delicious in its raw form. In this recipe Ralph combines the subtle taste of ‘Bar de Ligne’ with seasonal winter bitter leaves.
This recipe is ideal for 4 people as a light main dish.
1 seabass fish fillet
1 fennel
1 orange
2,3 Bitter leaves salads (e.g. puntarelle & chicorino)
olives
1/2 lemon (juice and zest)
olive oil
honey
Salted capers
Sea salt
Black pepper
1 fennel
1 orange
2,3 Bitter leaves salads (e.g. puntarelle & chicorino)
olives
1/2 lemon (juice and zest)
olive oil
honey
Salted capers
Sea salt
Black pepper
Method
Cut the fish into thin slices as desired. Slice the fennel. Peel the orange and cut into large pieces. Tear the lettuce.
Mix everything together with the olives, lemon zest, lemon juice, olive oil, honey and capers and season with a little salt and pepper.
Mix everything together with the olives, lemon zest, lemon juice, olive oil, honey and capers and season with a little salt and pepper.
Ralph’s tip:
– Marinate the fish with as much or as little lemon juice as you like. The acidity of the oranges and lemons “cooks” the fish similar to a ceviche.
