ingredients

3 seabream fillets, ultra-fresh
2 ultra-fresh salmon pavers
2 hearts of fennel
1/2 granny smith apple
6 petals of candied tomatoes
1 candied orangetta
1 strip of candied ginger
2 tbsp. to s. unsalted pistachios
1 tbsp. to s. sesame
Chervil and dill
2 tbsp. to s. orange juice
The juice of 1/2 lemon
4 tbsp. to s. olive oil
1 tbsp. to s. sesame oil
Flower of salt
Grissinis home-made

Steps

Step One Step-by-Step Salmon and Salmon Carpaccio Recipe by Alba Pezone

- Ask your fishmonger to lift the fillets and remove the skin and bones.
- With a very sharp knife, detail them in thin strips.
- Season: oils, orange juice and sesame.
- Shoot and book cool.

Second step of the sea bream carpaccio stew recipe by Alba Pezone

- Detail the fennel in very thin strips, the apple (with the skin) in thin sticks, the tomatoes in strips, the ginger in filaments, the orangette in small dice.
- Reserve fennel and apple in lemony cold water (to keep them crisp and avoid oxidation).
- Crush the pistachios.

Step Three of the Sea Bream and Salmon Carpaccio Step by Step Recipe by Alba Pezone

- Alternez bream, salmon (with the juice of the marinade), drained fennel and tomatoes on the plates, giving them volume.
- Sprinkle with drained green apple, ginger, orangetta, pistachios and fleur de sel.
- Decorate with herbs and serve immediately with grissini.