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Ingredients
Sea Bream Carpaccio with Asparagus and Tomatoes
- Ingredients
- 500 grams green Asparagus
- 4 Tbsps olive oil
- salt
- ½ tsp sugar
- 2 Tomatoes
- 200 grams Sea bream fillet
- 1 Tbsp white balsamic vinegar
- peppers (freshly ground)
- Thyme flower (for garnish)
Trim the bottom third from the asparagus and halve the spears diagonally. Heat 1 tablespoon of oil in a skillet and cook the asparagus for 2-3 minutes. Season with salt to taste and stir in the sugar. Allow to caramelize slightly. Pour in some water to coat the bottom of the skillet, cover and allow to cook until the asparagus is tender, about 8 minutes.
Blanch the tomatoes in a pot of boiling water. Peel the tomatoes, quarter, remove seeds and cut into strips. Remove the lid from the asparagus and pour out the liquid. Remove the skillet from the heat and stir in the tomatoes. Allow to cool until lukewarm.
Brush individual serving plates with some oil. Rinse the fish, pat dry and cut diagonally into thin slices. Divide the fish between the plates and drizzle with the remaining oil and vinegar. Season with salt and pepper to taste. Place the vegetables on the plates and serve garnished with thyme flowers.