Sea bream carpaccio with Prosecco DOC Rosé and pomegranate granita | Consorzio Tutela Prosecco DOC
Sea bream carpaccio with Prosecco Rosé and pomegranate granita. A refreshing dish perfect for special occasions. Enjoy!
Ingredients
- 2 sea bream (about 500/600 g each) (previously frozen at -20 for 24h)
- 2 tbsp of pomegranate seeds
- 1 ripe avocado
- 20 g of toasted and peeled hazelnuts
- 2 tbsp of extra virgin olive oil
- 1 lemon
- 1 radicchio
- 1 sprig of basil
- Salt and pepper to taste
- 200 ml of Prosecco DOC Rosé
- 100 ml of freshly squeezed pomegranate juice
- 25 g of sugar
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