“Carpaccio” with sea bass and salmon


Number of servings: 4

200 g of young lettuce
160 g of thinnely sliced sea bass
160 g of thinnely sliced salmon
2 lemons
1 orange
extravergine olive oil
rosemary, sage, parsley, salt and pepper


Clean, wash and strain off the young lettuce. Cut it into narrow strips and arrange it all over the serving dish.
Put the thin slices of fish over it, alternating the sea bass with the salmon. Roll up some slices, form some fish roses and place them all round the dish edge. Now squeeze the orange and the lemons and filter the juice. Season it with a pinch of salt and a bit of freshly ground pepper. Add extravergine olive oil and emulsify it.
Add a generous portion of minced parsley, rosemary and sage.
Then pour the sauce all over the fish.

Marco’s secret

“…To achieve perfection, season the fish and ,before serving it, leave it in the fridge for 2 hours so that it can marinate.”

Suggested Wine

Langhe Bianco Montalupa 2019