Recipe Carpaccio of sea bass and sour apricot compote


  • 250 g sea bass carpaccio suitable for raw consumption
  • common thyme or wild thyme
  • extra virgin olive oil
  • pink pepper
  • salt flakes
  • 500 g apricots
  • 50 g sugar
  • 50 g apple cider vinegar
  • 50 g raisins
  • 15 g fresh ginger
  • 1 spring onion
  • salt

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.


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