Carpaccio of sea bass and fresh tomato aspic

Carpaccio is a dish of Italian origin that is made of thinly sliced raw meat or fish. Its name traces back to the famous Venetian painter, Vittore Carpaccio, who was famous for his use of vibrant red tones in his paintings, much like the color of raw meat. Today, variations of Carpaccio have become a staple in menus all over the world. One of the most popular types of Carpaccio is made of Sea Bass, which is often paired with a fresh Tomato Aspic, creating a delightful combination of flavor and texture.

Sea Bass is a fish that is known for its delicate, mild taste and flaky texture. When sliced thinly and served raw, it becomes the ingredient for a Carpaccio dish. At the same time, fresh tomato , which is a jelly made of tomato and gelatin, provides a refreshing burst of flavor that complements the Sea Bass perfectly.

To make Carpaccio of Sea Bass and Fresh Tomato Aspic, you will need to start by preparing the tomato aspic. To do so, you will need to cook ripe tomatoes until they become soft and pulpy. Add some sugar and salt, then strain the mixture to get rid of any seeds or skins. Dissolve some gelatin in water and add it to the tomato mixture. Pour the mixture into a container and refrigerate until it sets.

Once the aspic has set, remove it from the container and cut it into small, bite-sized cubes. Place the cubes in a bowl, drizzle some olive oil and season with salt and pepper. Set it aside.

Now, you can move on to preparing the Sea Bass. Purchase a fresh fillet of Sea Bass and remove the skin. Using a sharp knife, slice the fish as thinly as possible, then arrange the slices on a plate, making sure they are not overlapping.

Drizzle some olive oil over the Sea Bass, season with a pinch of salt and black pepper, and squeeze some lemon juice on top. You can also add some chopped herbs, such as parsley or chives, for an extra touch of flavor.

To serve, place the tomato aspic cubes around the Sea Bass slices, and garnish with some extra herbs and a slice of lemon. You can also add some fresh greens, such as arugula or microgreens, for an extra burst of color.

The result is a light and refreshing dish that is perfect for a hot day. The Sea Bass and tomato aspic complement each other perfectly, with the tender and delicate fish providing a contrast to the firm texture of the tomato jelly. The dish is also packed with health benefits, as both Sea Bass and tomatoes are rich in vitamins and minerals.

In conclusion, Carpaccio of Sea Bass and Fresh Tomato Aspic is a delicious and easy-to-make dish that is sure to impress your guests. Whether you serve it as an appetizer or a light main course, it is a dish that is sure to leave a lasting impression. Don’t be afraid to experiment with different flavors and ingredients and make it your own. Buon appetito!