This week’s recipe of the week is sea bass carpaccio from The Hambrough Head Chef, Robert Thompson and courtesy of www.greatbritishchefs.com
Sea bass is finely sliced and drizzled with a chilli, oregano and olive oil dressing in this elegantly constructed recipe from Robert Thompson. With preparation down to a minimum, the key to perfecting this recipe is buying the best quality fish possible. Also of importance is keeping a steady hand while slicing the sea bass.
To see more incredible sea bass recipes from Great British Chefs, check out the sea bass collection, complete with text from Matthew Fort on why the fish is so cherished.
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