Loup de mer Carpaccio with Shrimp and Passionfruit Rose Dressing

Ingredients

• 2 cloves garlic
• 0.25 tsp chili powder
• Salt
• white pepper (freshly ground)
• 5 tbsp olive oil
• 16 cooked jumbo shrimp (peeled and deveined)
• 4 passionfruits
• 1 tbsp rose water
• 2 tbsp olive oil
• 600 g fresh wolfsbarsch fillet (ready to cook, skinless)
• dill sprigs
• pink peppercorns
• organic rose petals

Instructions

1. 1.

   Peel the garlic, slice thinly, and mix with chili powder, salt, pepper, and oil. Pat the shrimp dry and marinate in the oil mixture for about 2 hours.

2. 2.

   Halve the passionfruits and scoop out the seeds with the pulp.

3. 3.

   Combine the pulp with olive oil and rose water, then season to taste.

4. 4.

   Wash the fish, pat dry, and slice into very thin pieces. Arrange the slices on a plate, top with shrimp, and drizzle with the vinaigrette. Garnish with dill sprigs, pink peppercorns, and rose petals before serving.