Second course

Carpaccio of amberjack, candied fruits and sea urchin

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Preparation
40 Minutes
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Servings
4 People
restaurant
Course
Second course

Recipe created by Chef Andrea Bertarini in the splendid setting of Ristorante Montalbano.

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.