Gilthead bream carpaccio with berries on a bed of raw asparagus and carrots

Ingredients for two people:

Gilthead bream fillets: 4
Berries: 125g
Lime: 1
Mint: 1 twig
Oil
Flower of salt

For the salad:

Asparagus: 8
Carrot: 1
Oil
Salt

Directions:

1) Skin the fillets and slice them very thin.
2) Prepare the berry citronette dressing: in a glass jar, the oil, the lime juice, the chopped mint and the berries. Close with a tight fitting lid and shake well all the ingredients together. Leave it to stand for about 30 minutes .
3)In the meanwhile, prepare the salad. Cut the asparagus and slice the carrot with a potato peeler to create thin strips.
4)Arrange the carpaccio on a serving dish and season it with the vinaigrette. Dress the asparagus and carrot salad with a and lime juice.
5)Garnish with a few berries to taste.

Here is the result!

About Ambra Orazi

This is me, Ambra. I am a food-blogger, a food-lover, a food-writer, and I am a loving mum and wife. I cope with digital pr activities, I write articles for specialized magazines, I hold cooking courses and I cook at my client’s home on request. I love to cook delicious but healthy recipes. I cook plain and simple food which highlights the pure taste of each single ingredient as it is. I think that my way of dealing with the food gets really well with the mission of Lotus Flower PCOS. View all posts by Ambra Orazi