Ingredients
Loup de Mer: 200 g (skinless fillet)
Zest of 1 lime: 1
Zest of 1 lemon: 1
Zest of 1 orange: 1
Juice of 1/2 lemon: 1/2
Juice of 1/2 orange: 1/2
Provençal extra virgin olive oil: 3 tbsp
Fleur de sel: to taste
Freshly cracked white pepper: to taste
Microgreens or baby basil: for garnish
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.
