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Ersi Moscahlaidis ha publicado una actualización
hace 5 semanas (editado)
Fresh sea bass carpaccio dish with EVOO and lemon juice.
#FishChallenge
Mercedes Minaya Palacios, Michał Surynt yDavid Sebastián Ojeda4 Comentarios-
Level:
Scoolinary Team
Lovely #FishChallenge entry, Ersi! The sea bass carpaccio looks delicate, and the EVOO-lemon pairing keeps the fish at the center. I’d aim for thinner, more even slices and a cleaner frame in the photo to highlight freshness. How long did you let the lemon work? Nice path, keep refining.
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@soldamiani Hi there. Thank you for your kind words. THe lemon was added the last 3-4 minutes, as I did not want to have the fish “cooked”. I prefer the true taste and aroma of the sea, especially when the fish is extra fresh and wild.
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Level:
Scoolinary Team
@ersimosotenet-gr Hi Ersi, that timing makes a lot of sense, 3–4 minutes keeps the sea bass clean and expressive. When the product is that fresh, restraint is a technique too. Did you add the lemon directly on the fish or as part of a dressing with the EVOO? Great instinct, keep trusting the ingredient.
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@soldamiani A part of the dressing with the EVOO. Thanks,
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