Translated from Italian.
Now we'll prepare a carpaccio of sea bass sauced with onion, raisins and pine nuts.
The bass is filleted, marinated, the sauce is added, and you can decorate it as you like.
We take the bass, put it on the cutting board and with a well-sharpened knife and slowly, following the spine, we will go down
Once we've gotten the fillet from the bass, that has previously been gutted and scaled we continue with the boning, with the help of special tweezers.Now our fillet is ready to be pickled. The pickling is made from salt, sugar, peppercorns, mint, parsley and bay leaf, and some citrus rinds.Then, we will mix our ingredients, and then we will cover our fish fillet.in the needed time to create a light crust on the fish,
that will then be rinsed and dried.
We will proceed to the preparation of our sauce.
We will add a drizzle of oil
and let our pan warm up for about ten seconds.And then, we will add some onions,previously cut into very thin slices,and a pinch of salt,
which will allow the water to come out of the food,and keeps it from being burnt.So, it will cook more uniformly and slowly.Once our onion has softened,we will proceed with adding pine nuts and raisins,we will proceed with the adding of the pine nuts and raisins,and we'll thicken the sauce with the reduction of vinegar and sugar, that is the sweet and sour. When the required time has passed,the fillet has been rinsed and dried.And now we'll proceed to slice it lengthwise trying to cut it into very thin slices, which we'll arrange as we like on a dish. once we've arranged our carpaccio on the dish,we will proceed with glazing with our sauce and we'll go about decorating with segments of citrus fruits. We will dress the fresh skinned citrus fruit segments with a drizzle of oil and they will give a touch of color to our dish. We'll put our little mint leaf and a grind of black pepper.
