Carpaccio of sea bass

Tommi Miers recipes Carpaccio of sea bass with new potatoes and salsa verde recipe

Email this page
Tommi Miers

Date Published:
03/04/2008

Tommi made this elegant dish on her travels for A Cook's Tour of Spain. 'Cooking' with lemon juice really brings out the delicate flavour of this delicate fish

Serves 4-6

Ingredients

  • 500g fairly large new potatoes, such as charlotte, scrubbed
  • 1 spanking fresh sea bass (roughly 800g), cleaned and filleted
  • Freshly squeezed juice of ½ lemon

For the salsa verde:

  • 1 plump garlic clove, peeled
  • 6 anchovy fillets in olive oil, drained
  • 2 tbsp small capers, drained
  • Finely pared zest of 1 lemon
  • Freshly squeezed juice of ½ lemon
  • 1 tbsp Dijon mustard
  • ½ tsp sea salt
  • 120ml/4fl oz virgin olive oil
  • Bunch fresh flat leaf parsley
  • Small bunch fresh mint leaves
  • 3 - 4 freshly snipped chives

Method: How to make carpaccio of sea bass

1. Steam or cook the potatoes in boiling water for 15 - 20 minutes until tender, drain in a colander under cold running water. Leave to cool.

2. To prepare the salsa verde, put the garlic, anchovy fillets, capers, lemon zest and juice, mustard and salt in a pestle and mortar and pound for a couple of minutes to release all the flavours. Stir in the olive oil. Finely chop the parsley and mint. Stir into the mortar (bowl) and set aside.

Tommi’s tips:

If you don’t have a pestle and mortar, finely chop all the ingredients for the salsa verde instead.

3. Thinly slice the fish across the fillet using a sharp knife at a slight angle, removing from the skin as you go. Sprinkle with lemon juice. Slice the potatoes thinly and arrange with the sea bass on a platter. Season with salt and pepper. Spoon over the salsa verde, sprinkle with snipped chives and serve.

© Thomasina Miers

Back to top

Your Comments

Post your comment

Please note: In order to post a comment you need to be registered and logged in to Channel 4:

Sign In Here or Register Here

Comments closed

Comments are closed at the present time

Your comments

Post your comment
By posting on this website you are agreeing to abide by our Comments Policy.
Mandatory Fields are marked with *
Your Comment (Maximum characters: 4000) *
You have

Comments

Thank you for your comment!

Your message will be reviewed and the best ones will be published below.

If you intended to make an official comment to Channel 4 please contact us.


Recipe Finder

Show only:

Advertisement

More A Cook's Tour of Spain Recipes

More Spanish Recipes

More Sea Bass Recipes

A Cook's Tour of Spain

Latest Tapas Recipes

Latest recipes

Latest Features

Kellybronze turkey Win your Christmas turkey ...and tuck in

Advertisement


Food

Skip Channel4 main Navigation
Explore Channel4
Food
Homes
Film
4Car
News
See All

Channel 4 © 2009. Channel 4 is not responsible for the content of external websites.