Sea bass carpaccio with saffron

Must Try

Try something different with sea bass; surprising starter with thin slices of sea bass, fennel and saffron

Ingredients

2 sea bass fillets without skin
small lettuce leaves
fennel
Ingredients mayonnaise
100 ml white wine
a few saffron strands
2 egg yolks
150 ml sunflower oil
salt and pepper
Dressing ingredients
50 ml white wine vinegar
pinch of smooth mustard
a few saffron threads
150 ml olive oil
salt and pepper

Preparation of mayonnaise

Heat the white wine with the saffron, let it reduce by half and then let it cool down. Beat with a whisk the egg yolks with the white wine mixture and salt and pepper until smooth. Slowly add the sunflower oil and continue beating well until the desired thickness is reached. The easiest way is to put the mayonnaise in a piping bag, but you can also use a spoon.

Sea bass carpaccio_with_saffron
Sea bass carpaccio_with_saffron
Sea bass carpaccio_with_saffron

Dressing preparation
Mix the white wine vinegar, mustard, saffron, pepper and salt with a whisk. Add the olive oil in a thin stream while continuing to beat until desired consistency.
Sea bass carpaccio_with_saffron
Sea bass carpaccio_with_saffron

Sea bass carpaccio_with_saffron
Finely chop the fennel with a vegetable peeler or mandolin. To make the fennel shavings extra crispy, you can keep it briefly in water with ice cubes until use. Check the sea bass for bones and then cut into slices as thin as possible. Cover a plate with the sea bass slices. Playfully place the lettuce leaves and fennel shavings on the carpaccio, sprinkle with saffron dressing and spoon or pipe a few tufts of mayonnaise on top.

Source: Leukerecepten by leukerecepten-nl.
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