Av­o­cado carpac­cio with strips of St. Pierre

Taste & Flavors - - SPRING - By Chef Youssef Akiki Bur­gundy

Chef Youssef Akiki, Bur­gundy


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


Thinly slice the avo­ca­dos.


Add salt and a bit of vinai­grette to the avo­ca­dos.


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


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


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

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