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Bream carpaccio with chicory vinaigrette Recipe

Bream carpaccio with chicory vinaigrette Recipe
  • 1

    For the sea bream:
    Remove the bones and skin from the bream fillets. Cut the fillets into thin slices and arrange on chilled plates. Cover with cling film and refrigerate.

  • 2

    For the seasoning:
    Wash and peel the fresh coriander. Remove the pulp from half the lemon and cut the skin into small cubes.
    Peel the shallot and slice thinly.

  • 3

    In a bowl, mix the honey together with the orange juice and the chicory. Gradually add the olive oil and season with sea salt and pepper.

  • 4

    When you are ready to serve, remove the cling film from the fish and season with salt and pepper. Sprinkle with the lemon, shallots and coriander, then drizzle with the chicory vinaigrette.

  • 5

    Serve immediately.

Chef's tip

«You can also make this recipe with sea bass or mackerel fillets. »

A delicious bream carpaccio seasoned with citrus, coriander and chicory.

Rate this recipe :

(2 votes)

  • Preparation  20mins
  • Cooking time  1mins
  • Rest time  30mins

Ingredients for people

    Part one of the recipe
  • Sea bream fillet(s) 140g : 4 whole

  • Part two of the recipe
  • Shallot(s) : 0.5 whole
  • Pickled lemon(s) : 1 whole
  • Fresh coriander : 4 sprig
  • Honey : 1 tbsp
  • Dehydrated chicory : 3 g
  • Orange juice : 50 ml
  • Olive oil : 50 ml
  • Fleur de sel : 4 pinch(es)
  • Black peppercorns : 4 pinch(es)