Recipe created by Chef Andrea Bertarini in the splendid setting of Ristorante Montalbano.
Second course
Carpaccio of amberjack, candied fruits and sea urchin
Preparation
40 Minutes
Servings
4 People
Course
Second course
Prepared with:
Ingredients:
- 300 gr amberjack fillet
- Olive oil
- Chilli powder
- 100 gr lime juice
- 50 gr candied citrus fruit
- 50 gr sea urchin pulp
Description
Slice the amberjack fillet, marinate with lime juice for a few minutes
Plate the carpaccio as desired, garnish with the candied fruit and finish the dish with the sea urchin pulp, olive oil and chilli powder.
News
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