Chef's Carpaccio Selection

🥘 Ingredients

• Loup de Mer
• lemon juice ½ lemon
• orange juice ½ orange
• Provençal extra virgin olive oil
• lime zest 1 lime
• lemon zest 1 lemon
• orange zest 1 orange
• fleur de sel
• freshly cracked white pepper
• microgreens
• baby basil

1. 1

   Using a very sharp knife slice the Loup de Mer as thinly as possible. Arrange the slices in a single layer on a chilled serving plate .
2. 2

   In a small bowl combine the lemon juice , orange juice and Provençal extra virgin olive oil . Drizzle evenly over the fish.
3. 3

   Sprinkle the fish with the lime zest , lemon zest , orange zest , fleur de sel and freshly cracked white pepper .
4. 4

   Garnish with microgreens or baby basil .
5. 5

   Let the carpaccio rest for 5 minutes to allow the flavors to meld. Serve immediately.