Sea bass carpaccio
Restaurant il Nuovo Galeon



Ingredients (serves 6)
1 sea bass of about 500 gm.
1 lemon
extra virgin olive oil
100 gm. rocket (or arugola)
balsamic vinegar
salt
pepper



Preparation
Scale, gut and fillet a sea bass of about 500 gm. and marinate the fillets in a dish with lemon zest and olive oil for about 1 hour. Slice the fillets very thinly and lay the slices over a bed of rocket. Season with delicately flavoured olive oil and a little salt and pepper. The addition of a few drops of good Modena balsamic vinegar is recommended for carpaccio connoisseurs.



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