Sea bream carpaccio with Pecorino Romano
Sea bream carpaccio with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Active time15 min
CookingNo cooking
Total12 hResting : 12 h
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Ingredients
- 1 lemon
- 40 g rocket
- 30 g Pecorino Romano
- 30 ml olive oil
- 300 g frozen sea bream fillet suitable for eating raw
Preparation
Choose a boneless fillet intended to be eaten raw and previously frozen by the supplier. Leave it to defrost in the refrigerator for approximately 12 hours, according to the packet instructions, in a covered container.
300 g frozen sea bream fillet suitable for eating raw- container
Wash and spin dry the rocket. Squeeze the lemon and make Pecorino Romano shavings with a vegetable peeler.
1 lemon40 g rocket30 g Pecorino Romano- salad spinner
- citrus juicer
- vegetable peeler
Slice the well-chilled sea bream very thinly with a clean knife. Arrange on plates, drizzle with oil and lemon juice, then add the rocket and Pecorino Romano. Serve immediately; lemon is no substitute for freezing the fish beforehand.
30 ml olive oil- clean knife
- chopping board
- plates
Allergens
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration