Recipe: Theo Randall's Sea Bass Carpaccio

Theo Randall, Chef Patron of Theo Randall at the InterContinental shares a recipe for Sea Bass Carpaccio:

I like to use small wild sea bass for this carpaccio because they are so tender. You don't need any lemon - the tomatoes have enough acidity and adding lemon would make the dish too acidic. This simple two-step recipe serves two:

 Chef Theo Randall

Chef Theo Randall

1 very fresh sea bass fillet, about 200g

1 tsp chopped marjoram 

1 tsp chopped fresh red chilli

2 tbsp good extra virgin olive oil

4 Datterini or cherry tomatoes, cut into quarters

wild rocket

sea salt and freshly ground black pepper 

1. Using a very sharp knife, slice the sea bass fillet downwards towards the skin into slices as thin as possible; discard the skin. Lay the slices on two plates or a platter.

2. Season with salt and pepper, then sprinkle with themarjoram and chilli. Drizzle over the olive oil and scatter the tomatoes on top. Finish with some rocket leaves.

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For more follow Theo on Instagram @theo.randall