Seabass Carpaccio

Ingredients

• 400 g seabass
• 1 Lime
• 1 tbsp light balsamic vinegar
• salt, pink pepper from the mill
• 2 tbsp olive oil
• 1 handful bright frisée salad (tips)
• Lemon balm (for garnish)

Instructions

1. 1.

   Freeze the seabass for about an hour so it can be sliced very thinly.

2. 2.

   Wash the lime and peel off the zest without the white pith; cut into thin strips. Squeeze out the juice. Mix lime juice with vinegar, salt, pepper and zest. Gradually whisk in olive oil. Rinse frisée and pat dry.

3. 3.

   Slice the seabass with a slicer or sharp knife into very thin slices and arrange on a plate. Drizzle with vinaigrette. Garnish with frisée tips and lemon balm before serving.