Homemade caviar recipe
Raw fish carpaccio
- 4
- 15
- 320g sea bass fillet
- 1 lemon
- Olive oil
- Salt
- Espelette pepper
- 125g Kristal® caviar
- 1 slice Poilâne traditional bread, cut in 4
Raw fish carpaccio
Caviar goes well with all kinds of raw fish.
You can add it to a carpaccio of scallops, sea bass or salmon, for example.
It’s a very light recipe, perfect for the summer season. Olive oil and lemon will add freshness to your recipe.
Recipe
Cut the sea bass fillet into thin slices and arrange on a plate.
Season the carpaccio with lemon juice and zest, olive oil, salt and Espelette pepper.
Spread the caviar on top. Serve the carpaccio with grilled toast.
