Sea Bass Carpaccio with Prawns and Passionfruit Rosewater Dressing
- For the shrimp
- ¼ teaspoon
freshly ground white Pepper
- 5 tablespoons
cooked King prawns (peeled and deveined)
- For the vinaigrette
- 1 tablespoon
- 2 tablespoons
- For the carpaccio
- 600 grams
fresh Sea bass fillet (ready to cook, skinless)
- For garnish
For the shrimp, peel the garlic, cut into thin slices and mix with the chile powder, season with salt and pepper and drizzle with oil. Marinate the shrimp for about 2 hours.
For the vinaigrette, cut the passion fruit in half and spoon out the seeds and pulp.
Stir together with the oil and rose water.
Rinse the fish, pat dry and cut into thin slices. Arrange the slices of sea bass on plates. Top with the shrimp and drizzle with the vinaigrette. Serve garnished with dill, pink peppercorns and rose petals.