Sea bass carpaccio on citrus endive, raspberries with juniper and “Urpaarl” bread

Sea bass carpaccio on citrus endive, raspberries with juniper and “Urpaarl” bread

A recipe by Aqua Restaurant

Ingredients
Recipe for 2 people
Ingredients for the sea bass - marinating time: 3 h
Boneless sea bass fillet 300 g
Coarse salt 200 g
Sugarcane 100 g
Laurel leaf 1
Fennel seeds 10
Peppercorns 4
Thyme sprigs 2

Ingredients for the Belgian endive - marinating time: 30 min.
Belgian endives 3
Orange 1
Lemon 1
Cloves 3
Juniper berries 2
As much salt as is needed
As much Evo olive oil as is needed

Ingredients for the raspberries with juniper - cooking time: 40 min
Raspberries 30 g
Juniper berry 1
As much salt as is needed

“Urpaarl” bread 1
Preparation
Preparation …
…of the sea bass: dry the sea bass and put it into a bowl. Mix the other ingredients in a pan and put them on the filet. Wrap in foil and leave in the fridge for 3 hours.
…of the endive: clean the endive and cut it lengthwise into four parts. Put these into a bowl and garnish them with the orange peel, the lemon and the other ingredients. Leave in the fridge for 30 minutes.
…of the raspberries: put the raspberries into a bowl with the ground juniper berry and a pinch of salt. Crush the raspberries and let them sit for a few minutes.
…of the bread: cut the bread into thin slices and put it into the oven for 5 minutes at 170 degrees Celsius.

How to arrange the dish: place the endive on the plate. Cut the sea bass into thin slices and put these on the endive. Trickle the raspberry mix onto the sea bass and the endive with a small spoon. Then put the “Urpaar” bread slices on top. Round out with a little olive oil.
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