Carpaccio de sériole à la vinaigrette aux agrumes

Ingrédients

• Fillet Yellow tail fish - 300 g
• Orange - 1
• Lime - 1
• Lemon - 1
• Bunch of Heirloom carrots - 1
• Bunch of Radishes Colour - 1
• Pieces Green asparagus - 8
• Pieces of artichoke - 2
• Flowers - 8
• Pot of Vene cress - 1
• CAVIAR SIBÉRIEN ROYAL - 40 g

Préparation

1. 1

   1. Lift the fish fillets of yellow tail, slice thinly and keep in the refrigerator until ready to plate.

2. 2

   2. Squeeze the orange juice, place into a pan and reduce . When reduced to a glaze remove from the heat, add the lemon and lime juice then add olive oil. Keep aside

3. 3

   3. Peel the vegetables and slice the carrots and radishes thinly.

4. 4

   4. Prepare baby artichoke and place the head of asparagus into boiling water to cook for 2 mins before refreshing in ice water.

5. 5

   5. When ready to serve plate the finly sliced fish and dress harmoniously on a plate, brush with dressing.

6. 6

   6. Mix 1 spoon of citrus dressing on the vegetables and dress them on the fish.

7. 7

   7. Finally place a teaspoon the Attilus caviar on the dish and serve.