Persimon® kaki carpaccio with lemon & fleur de sel marinated sea bass
- 2 Persimon® kakis
- 4 sea bass fillets
- 100 g lettuce mix
- Sprouted seeds
- Half a lemon peel
- 1 tsp lemon juice
- 1 tsp soy sauce
- 3 tbsp olive oil
- ½ tsp Fleur de sel
Prepare the marinade: in a bowl mix the olive oil, lemon juice and soy sauce.
Cut the fillets of sea bass into thin slices.
Marinade the kaki dices for at least 10 minutes.
Add the lettuce mixture and the germinated seeds. Mix well. Season with Fleur de sel and pepper.
Peel the Persimon® kaki and cut into thin slices. Place them on a plate.
Put the marinated sea bass on top and sprinkle with the lemon peel.