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Loup de Mer Carpaccio by Chef Michaël Michaelidis

Difficulty
Easy
Total Time
20MIN
Cuisine
Chef Michaël Michaelidis loves starting a meal with something “clean, bright, and elegant,” like this crudo. He calls it “the essence of a Mediterranean summer.” When preparing it stateside, you’re treating your taste buds to a free trip across the pond.
Hot to make Loup de Mer Carpaccio
01.
Assemble and Serve
  • Using a very sharp knife, slice the Loup de Mer as thinly as possible. Arrange the slices in a single layer on a chilled serving plate.
  • In a small bowl, combine the citrus juices and olive oil. Drizzle evenly over the fish.
  • Sprinkle the fish with the citrus zest, fleur de sel, and white pepper.
  • Garnish with microgreens or baby basil.
  • Let the carpaccio rest for 5 minutes to allow the flavors to meld. Serve immediately.
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