In winter we tend to eat heavy, hot and fatty dishes to protect ourselves from the cold (the nice excuse), so when the spring season arrives, our body automatically faces a transitional diet. It purges naturally and will prefer fresh and above all lighter products.
Here is a recipe idea to savor spring on your plate together, sea bass carpaccio and citrus salad. To make this recipe for 4 people, you will need:
4 sea bass fillets prepared and boneless
1 grapefruit
2 carrots
1 beet
Lamb's lettuce
1 lime
Olive oil
Salt, pepper
Parchment paper
On a plate, place a sheet of parchment paper, cut in the shape of a rectangle (the paper must contain in the plate). Using a knife, cut thin strips from the sea bass fillets and place them on each sheet of parchment paper, straddling one on the other. Reserve in the fridge. Cut the grapefruit into quarters, the carrots into slices and the beetroot into cubes. Rinse the lamb's lettuce. In a bowl, mix olive oil with half a lime (fair doses), add salt and pepper. In a salad bowl, mix the lamb's lettuce, grapefruit, carrots and beetroot. Season to your taste. Take out the carpaccios and four plates. On each of them, reverse one of the sheets of parchment paper, so that the fish is against the plate. Carefully remove the foil and you have your carpaccio on the plate. Using a brush, brush them with the olive oil-lime mixture. Grate over some lime zest. Place a little citrus salad next to it. Serve chilled!
