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Sea bream & grapefruit carpaccio




Others ingredients

  • 400 g sea ​​bream fillet
  • 1/2 organic grapefruit
  • 1 organic lemon
  • 1 fennel
  • A few leaves dill
  • 5 seeds Phu Quoc red pepper


  1. 1

    Peel and collect the pulp of the grapefruit with a fork. Cut the fennel into small cubes.

  2. 2

    Combine grapefruit pulp and fennel. Add a tablespoon of grapefruit balsamic and half a lemon.

  3. 3

    For the dressing, stir in 2 tablespoons of Christmas oil, 2 tablespoons of grapefruit balsamic vinegar and season with Phu Quoc red pepper.

  4. 4

    Cut into thin slices of sea bream and place them on the plate. Then brush the dressing over the fish using a brush.

  5. 5

    Finally, place the grapefruit-fennel mixture in the middle of the plate. Season with the other half of the lemon, the fleur de sel and dill, and lightly drizzle the dish with a drizzle of Christmas olive oil.

  6. 6

    Add fennel cut into thin slices with a mandolin for a star effect.