Riesling Saumagen trocken

Ingredients

• 400 gSea bream fillet (sushi grade)
• 2 piecesOrganic limes
• 4 tbspExtra virgin olive oil
• 1 tspFleur de sel
• 1 tspPink peppercorns
• 0,5 bunchFresh cilantro

Preparation

1. 1Rinse the sea bream fillet under cold water, pat dry thoroughly, and place in the freezer for about 15 to 20 minutes to firm up slightly.
2. 2Using a very sharp filleting knife, slice the fish into wafer-thin, almost transparent slices.
3. 3Arrange the fish slices decoratively and slightly overlapping on four flat, ideally pre-chilled plates.
4. 4Wash the limes in hot water, finely grate the zest of one fruit, and then squeeze the juice from both limes.
5. 5Distribute the fresh lime juice evenly over the carpaccio so that the fish protein can lightly denature.
6. 6Drizzle the carpaccio generously with high-quality olive oil and sprinkle with the lime zest.
7. 7To finish, season the dish with the fleur de sel and the pink peppercorns, which have been coarsely crushed in a mortar.
8. 8Garnish with freshly plucked herbs if desired and serve immediately for the best flavor.