Loup de Mer Carpaccio Recipe by Chef Michaël Michaelidis
Discover Chef Michaël Michaelidis’ Loup de Mer carpaccio, a Provençal crudo of sea bass, citrus, and olive oil for a fresh Mediterranean starter.
Keywords
- Loup de Mer carpaccio
- sea bass carpaccio recipe
- crudo recipe
- Michaël Michaelidis
- Provençal recipes
- Mediterranean appetizers
- citrus crudo
- French seafood recipes
- summer starters
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Ingredients
- Loup de Mer: 200 g (skinless fillet)
- Zest of 1 lime: 1
- Zest of 1 lemon: 1
- Zest of 1 orange: 1
- Juice of 1/2 lemon: 1/2
- Juice of 1/2 orange: 1/2
- Provençal extra virgin olive oil: 3 tbsp
- Fleur de sel: to taste
- Freshly cracked white pepper: to taste
- Microgreens or baby basil: for garnish
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