Sebaste dorade carpaccio with summer truffle

The summer is in full swing for our greatest pleasure! The season is for fresh and refreshing dishes. The summer truffle, as its name suggests, therefore lends itself perfectly to summer dishes. Discover today a delicious recipe, ideal to enjoy on a summer evening, surrounded by your loved ones.

Preparation of the marinade:

In a small bowl, mix the olive oil, the juice of half a lemon and a very finely chopped spring onion.

Then add salt and pepper.

Reserve in the fridge.

Preparation of the plate:

Cut the fillet of sea bream into thin and regular slices.

Then place them on your plates which you will have previously covered with a little marinades, so as to make a pretty rosette.

Reserve in the fridge.

Then cut your radishes into thin slices, and your cherries into small wedges.

Cut the chilli into thin slices.

Recover your previously reserved plate in the fridge and arrange it nicely on your sea bream.

Place a few shavings of Parmesan on top.

Finally, with the remaining marinade, season your plate, then place a few sprigs of coriander on top.

Addition of summer truffle:

Use the mandolin to make thin slices of fresh summer truffles and place them on your plate.

Sprinkle the whole thing with a little flower of salt.

Serve and enjoy without delay!