Sea Bass Carpaccio with Truffle Butter

Carpaccio is a cold dish made with raw fish, meat, or vegetables, cut into very thin slices (3 or 4 mm) and served with a dressing of oil and lemon, which acts as a cooking method and adds flavor.
This recipe features sea bass carpaccio flavored with truffles.

Ingredients for 4 people:

Carpaccio:

• 200 g sea bass fillet
• 1 spring onion

Sauce:

• Extra virgin olive oil (to taste)
• Soy sauce (to taste)
• Truffle Butter

Method:

Clean and wash the spring onion with cold water, then slice it into thin rings.

Arrange the sea bass slices on a plate and, after drying the spring onion rings thoroughly, place them on top of the fish.

Pour two tablespoons of extra virgin olive oil, one teaspoon of soy sauce, and one teaspoon of truffle butter into a small bowl.

Mix the ingredients until the result is similar to a creamy sauce, which, once ready, will be poured over the carpaccio.

The dish is ready: fresh, quick, and tasty.

Tips:

Any type of fish can be used for this recipe.
If you want to make the flavor of the spring onion less intense, you can soak it in ice water and white vinegar for 10-15 minutes.

Buy your truffles or truffle products here to make your recipe!

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