Perch, Carpaccio, A fish dish, Get out, Lime, Pomelo, Sun-dried tomatoes

Barramundi carpaccio

Ingredients

Servings 1
  • barramundi - 100 g
  • olives - 20 g
  • pomelo - 60 g
  • sun-dried tomatoes - 20 g
  • lime juice - 10 ml
  • olive oil - 15 ml
  • croutons - 1 pc.
  • salt - to taste
  • pepper - to taste

Cooking

Step 1

Cut the fish into thin slices. Season with salt, pepper and drizzle with olive oil.

Step 2

Make a sauce with olives, pomelo segments, sun-dried tomatoes, lime juice and olive oil. To do this, mix all the ingredients until the most homogeneous mass.

Step 3

Put the fish on a plate, pour over the sauce and sprinkle with dried pitted olives on top. Decorate with thin slices of toast.

Gallery