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.
