Raw Fish Carpaccio with Caviar
- 4 pers.
- 15 min
- Easy
- The ingredients
- 320 g sea bass fillet
- 1 lemon
- olive oil
- salt
- Espelette pepper
- 125 g Kaviari Kristal® caviar
- 1 slice of traditional Poilâne bread, cut into 4 pieces
- The recipe
Thinly slice the sea bass fillet and arrange the slices on a plate. Season the carpaccio with lemon juice and zest, olive oil, salt and Espelette pepper.
Spread the caviar gently over the top. Serve the carpaccio with toasted bread.
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