- 250 g sea bass carpaccio suitable for raw consumption
- common thyme or wild thyme
- extra virgin olive oil
- pink pepper
- salt flakes
Ingredients FOR THE APRICOT COMPOUND
- 500 g apricots
- 50 g sugar
- 50 g apple cider vinegar
- 50 g raisins
- 15 g fresh ginger
- 1 spring onion
FOR THE APRICOT COMPOUND
Wash the apricots, pit them, cut them into pieces and collect them in a saucepan with the sugar, vinegar, raisins, chopped spring onion, ginger, peeled, grated or whole, and a pinch of salt.
Cook over medium-low heat for about ten minutes from boiling: at the end the apricots should be soft.
Distribute in the plates the slices of sea bass, season with a drizzle of oil, salt flakes, pink pepper and a few leaves of thyme.
Serve carpaccio accompanied with sour apricot compote.
To know: always ask your fishmonger to chill the fish you intend to consume raw: do it a couple of days in advance as the low temperature refrigeration process takes several hours.