Gastlandschaften Rheinland-Pfalz
  • Sea bass carpaccio
    Sea bass carpaccio

Sea bass carpaccio with steamed spinach, ginger lime mayonnaise and roasted sesame seeds

To accompany the Sea bass carpaccio, we recommend the RS Silvaner wine from Rheinhessen. Its delicate fruity flavours go very well with the fresh notes of the mayonnaise and the tart flavour of the spinach with soya sauce. The sea bass makes a wonderful starter for any outdoor summer menu. You can also make this dish with any other kind of fish, although firmer fish like tuna will be more difficult to tenderise.

Useful equipment:  document sleeve, open on both sides, and a meat tenderiser

Ingredients for four people

  •  4 sea bass fillets, skinned, (sushi quality – able to be eaten raw)
  •  1 small jar mayonnaise
  •  1 ginger root
  •  4 limes
  •  250g fresh spinach leaves
  •  soya sauce
  •  sesame seeds

Preparation

  1. Check the sea bass for bones and remove any if necessary.
  2. Now place the fish in the document sleeve and tenderise it carefully with the tenderiser. The plastic sleeve prevents the fish from disintegrating. When it can’t be tenderised any more, take the fish out of the sleeve and lay it on a board. Take a sharp knife and lightly press the fish so it becomes even thinner. Finally, lay the carpaccio on the plate on which it will later be served and put it back in the fridge.
  3. Next, peel the ginger root, press it using a garlic press and mix it into the mayonnaise. Then squeeze the limes and add their juice to the mayonnaise. Finally, season the mixture with salt and pepper.
  4. Wash the fresh spinach and steam it using a steamer or blanch it quickly in a saucepan. Toss with some soya sauce.
  5. Roast some sesame seeds for a few minutes in a pan.

To finish, make a nest of the spinach on the sea bass and add the mayonnaise on top. Sprinkle with the roasted sesame seeds to garnish.