Carpaccio of sea bass with asparagus, lemon verbena and rye bread
This sea bass carpaccio is a deliciously fresh Scandinavian-inspired recipe for a summer dinner.
Ingredients
Serves 6
INGREDIENTS
METHOD
Step 1
To remove the tough, woody base of the asparagus, gently grasp a spear at each end and bend until it naturally snaps. Discard the end and repeat with the rest. Peel the skin of the white asparagus. Cut all the spears into very thin slices, on an angle, and keep them in iced water until needed.
Step 2
Remove the skin from the sea bass and discard. Cut the fish into very thin slices, about 2mm thick, on an angle.
Step 3
In a bowl, whisk the lime juice and olive oil with a little salt and pepper to season, then drip this mixture over the fish using a teaspoon.
Step 4
Toast the bread and chop it into very fine crumbs.
Step 5
Place the fish around the edge of a round plate, place the asparagus in the middle and sprinkle with the breadcrumbs, verbena leaves and some dill. Serve at once.
