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4 people

  • – 180 g sea bass fillet, cut into very thin slices
  • – a bit of coriander
  • – 1 fresh red chili

For the dressing

  • – 1 tsp lemon juice
  • – 1 tsp yuzu
  • – 1 tsp Olea Juice™ EVOO
  • – 2 tsp soya
  • – 2 tsp rice vinegar
  • – 1/2 fresh chili
  • – 1 white asparagus
  • – 1 tsp black truffle

Put all ingredients in a blender and whip them up for a few minutes.

Preparation Place the carpaccio in a circle in a round dish, chop some onion and a few chives and place them in the center of the dish. Serve garnished with finely sliced chili and coriander leaves over the carpaccio.