Ingredients
- 250 g sea bass carpaccio suitable for raw consumption
- common thyme or serpillo
- extra virgin olive oil
- pink pepper
- salt flakes
Ingredients FOR THE APRICOT COMPOTE
- 500 g apricots
- 50 g sugar
- 50 g apple cider vinegar
- 50 g raisins
- 15 g fresh ginger
- 1 spring onion
- salt
FOR THE APRICOT COMPOTE
Wash apricots, ston them, cut them into pieces and collect them in a saucepan with the sugar, vinegar, raisins, chopped spring onion, ginger, peeled, grated or whole, and a pinch of salt.
Bake over medium-low heat for about ten minutes from the rising of the boil: in the end the apricots must be soft.
distributed in the plates the slices of sea bass, season them with a drizzle of oil, salt flakes, pink pepper and a few leaves of thyme.
serve the carpaccio accompanied with the sour apricot compote.
To know: always ask your fishmonger to chop the fish you intend to eat raw: do it a few days in advance as the low temperature refrigeration process takes several hours.
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