Mango and Sea Bass Salad
1 serving
15 minutes
Mango and sea bass salad is an elegant and refined dish where the freshness of seafood meets sweet fruit notes. Inspired by European gastronomy, this salad resembles carpaccio but with a sophisticated tropical twist. Thinly sliced sea bass fillet, tender and juicy, is complemented by soft strips of mango, creating a balance between freshness and sweetness. A light lemon juice and olive oil add a subtle tanginess, while arugula adds spiciness and texture. The finishing touch is reduced balsamic vinegar that gives depth of flavor and harmony to the dish. This salad is perfect as a light appetizer for a romantic dinner or an exquisite element of a festive menu, impressing with its simplicity and sophistication.
1
Thinly slice fresh sea bass fillet with a filleting knife, like carpaccio. Arrange in a single layer on a plate.
- Sea bass fillet: 60 g
2
Peel the fresh mango and slice it into wide noodle-shaped strips.
- Mango: 90 g
3
Vigorously mix lemon juice with olive oil.
- Lemon juice: 5 ml
- Olive oil: 10 ml
4
Slightly drizzle the fish on the plate with a mixture of lemon and oil.
- Lemon juice: 5 ml
- Olive oil: 10 ml
5
Arrange sliced mango on fish. Top with a handful of arugula and drizzle the salad with reduced balsamic.
- Mango: 90 g
- Rocket (arugula): 20 g
- Light balsamic vinegar: 10 ml
