Avocado carpaccio with strips of St. Pierre

Chef Youssef Akiki, Burgundy

INGREDIENTS

2 avocados

440 g St. Pierre fish, cleaned 20 g chives

2 g maldon salt

2 g black sesame seeds

20 shizo leaves

10 g finger lime, peeled

40 g raspberry vinaigrette Raspberry vinaigrette dressing 180 g olive oil

20 g lemon juice

Salt and pepper to taste

PREPARATION 1

Thinly slice the avocados.

2

Add salt and a bit of vinaigrette to the avocados.

3

Sprinkle the st. pierre strips with salt, black sesame seeds, and some vinaigrette.

4

Add the chives and garnish the carpaccio with sauce carpaccio with additional sauce and peeled finger limes.

5

For the dressing, combine all the ingredients together and pour over the carpaccio.