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.