Scorpionfish Carpaccio and Sea Urchin
Scorpionfish Carpaccio and Sea Urchin
Ingredients for 2 portions:
1-kilo scorpionfish in fillets
At least 6 sea urchins (the more, the merrier!)
50 gr rock salt
1 chilli
2 cm fresh ginger, minced
25 gr lemon juice
75 gr olive oil
salt pepper to taste
toasted sesame grains
Cut open the sea urchins and remove the interior—clean and reserve.
In a mortar, add the rock salt, chilli and ginger. Crush with the pestle.
In a deep dish sprinkle a bit of this mixture. Place the fish fillets on the salt and cover them with the rest of the salt. Leave for 10 minutes. Rinse well and pat dry. Reserve. (The reason for this procedure is to season the fish and “toughen up” the flesh. This will help us during the slicing!)
In a jar, add lemon, olive oil and season to taste. Add lid and shake well. Reserve.
With the help of a brush, baste a large platter with the citronette.
Thinly slice the fish filets and cover the surface. Drizzle with the remaining citronette.
Top with sea urchin and sprinkle with the toasted sesame seeds. Serve with a green salad.
Bon appétit!
What wine we will choose:
Here we have a dish full of intensity, iodine and harmony. So, the best is just to follow the rules. NV Vintage Champagnes and sparkling wines, Muscadet, Riesling, Pinot Gris and Assyrtiko to be the first choices yet no excluding some rosé wines in the Provence style that dominates the market in our days.
