📝 About This Recipe
This elegant Carpaccio di Branzino captures the essence of the Italian coastline, featuring paper-thin slices of sea bass that melt on the tongue. By balancing the delicate, buttery sweetness of the fish with the bright acidity of Sicilian lemons and the floral heat of pink peppercorns, this dish becomes a masterclass in minimalist sophistication. It is a refreshing, vibrant appetizer that celebrates the absolute purity of high-quality seafood, making it the perfect start to a refined summer dinner party.
🥗 Ingredients
The Fish
- 500 grams Fresh Branzino (Mediterranean Sea Bass) (sushi-grade, scaled, gutted, and filleted)
The Citrus Marinade
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed, high quality)
- 1 piece Sicilian Lemon (juiced and zested)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Fleur de Sel or Maldon Sea Salt (for finishing)
- 1 pinch White Pepper (finely ground)
Aromatic Garnish
- 1 teaspoon Pink Peppercorns (slightly crushed)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 cup Micro-arugula or Watercress (for a peppery bite)
- 1 teaspoon Capers (non-pareil variety, drained)
- 2 pieces Radishes (shaved paper-thin on a mandoline)
- 1 tablespoon Pomegranate seeds (optional, for a pop of color)
👨🍳 Instructions
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1
Ensure the branzino fillets are pin-boned perfectly; run your finger along the flesh to feel for any remaining bones and remove them with kitchen tweezers.
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2
Wrap the fillets tightly in plastic wrap and place them in the freezer for about 15-20 minutes. This firms up the proteins, making it much easier to achieve translucent, paper-thin slices.
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3
While the fish chills, prepare the citrus dressing by whisking together the extra virgin olive oil, lemon juice, lime juice, and a pinch of white pepper in a small glass bowl until emulsified.
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4
Chill four serving plates in the refrigerator. A cold plate is essential for maintaining the texture and temperature of the raw fish.
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5
Remove the fish from the freezer. Using a very sharp slicing knife (sujihiki or a long carving knife), cut the fish against the grain into very thin slices, roughly 1/8th of an inch thick.
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6
If you desire even thinner slices, place the cut slices between two sheets of parchment paper and gently flatten them with the back of a spoon or a meat tenderizer (using the flat side).
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7
Arrange the slices on the chilled plates in a single layer, slightly overlapping them in a circular 'rosette' pattern.
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8
Using a pastry brush or a small spoon, lightly coat the surface of the fish with the citrus-oil emulsion. Do not drown the fish; you want to enhance it, not 'cook' it in acid.
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9
Sprinkle the lemon zest evenly over the plates to provide a fragrant, aromatic lift.
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10
Scatter the crushed pink peppercorns and drained capers over the fish for bursts of floral heat and salinity.
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11
Place the shaved radish slices and micro-greens artistically around the plate to add height and texture.
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12
Finish with a generous sprinkle of Maldon sea salt and the minced chives.
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13
Serve immediately while the fish is still cold. The acid in the lemon will begin to change the texture of the fish if left to sit for more than 5-10 minutes.
💡 Chef's Tips
Always source 'sushi-grade' or 'crudo-grade' fish to ensure safety and the cleanest flavor. Use your best quality olive oil here; since the dish is raw, the nuances of the oil will be very prominent. If you find slicing difficult, keep the knife blade slightly damp with a wet cloth between cuts to prevent sticking. Avoid over-marinating; apply the citrus dressing just moments before serving to prevent the fish from turning opaque and rubbery. For an extra touch of luxury, add a few drops of white truffle oil or a small dollop of caviar on each plate.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Greco di Tufo or a Vermentino from Sardinia. Serve alongside warm, crusty ciabatta or sourdough crostini rubbed with a clove of garlic. A chilled glass of dry Champagne or Franciacorta provides a beautiful effervescent contrast to the buttery fish. Follow this dish with a light pasta, such as Linguine alle Vongole, to keep with the Mediterranean seafood theme.