A refined tiradito combining the delicacy of raw sea bream with a tangy Italian dressing, pickled red onion and bell pepper, crispy pepperoni chips, and a sweet royal icing tuile for contrast. Served with stracciatella, cherry tomatoes, arugula, and basil.
Ingredients
- 200 g sea bream (fresh fillet)
- 4 tbsp Italian dressing
- préparé royal icing (prepared)
- 100 g stracciatella (fresh Italian cheese)
- 150 g cherry tomatoes
- 50 g arugula
- 1 piece red onion
- 1 sprig fresh basil
- 50 g pepperoni (slices)
- 1 piece red bell pepper
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning (dried herbs)
- 2 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
- 100 g powdered sugar
- 1 piece egg white
- to taste lemon juice (a few drops)
Method
- Prepare the royal icing tuiles (see prepared component).
- Prepare the quick pickled red onion and bell pepper (see prepared component).
- Prepare the pepperoni chips (see prepared component).
- Using a very sharp knife, cut the sea bream into thin slices (about 3 mm thick).
- Arrange the sea bream slices in a slight rosette on two serving plates.
- Drizzle the fish with Italian dressing and a splash of olive oil. Let marinate for 5 minutes at room temperature.
- Crumble the stracciatella over the fish. Add the halved cherry tomatoes, arugula, and pickled onion and bell pepper.
- Scatter with pepperoni chips and a few basil leaves.
- Place a royal icing tuile on each plate.
- Sprinkle with a little Italian seasoning, and add salt and pepper to taste. Serve immediately.
Nutrition
Per serving
- Energy
- 1012.8 kcal
- Protein
- 36.2 g
- Carbohydrate
- 104.38 g
- Fat
- 48.99 g
- Fibre
- 2.92 g
- Calcium
- 58.73 mg
- Iron
- 1.06 mg
- Magnesium
- 28.49 mg