Sea Bass Carpaccio with Makrut Lime & Olive Oil
Spice

Sea Bass Carpaccio with Makrut Lime & Olive Oil

Thin slices of raw sea bass awakened by the citrusy, floral power of wild Madagascar kaffir lime, fleur de sel and virgin olive oil.

  • Prep 15 min
  • Total 15 min
  • Serves 4
  • Difficulty Facile

Kaffir lime (combava), Citrus hystrix by its botanical name, is a wild citrus fruit that grows freely in the humid forests of north-eastern Madagascar. In Madagascar it's traditionally used in rougail and carry dishes, but its potential in Western cooking is huge: its zest holds a concentration of citrus and floral essential oils that neither lime nor bergamot can match. We offer it as a powder, made by gentle drying and grinding: it keeps its aroma over time and can be sprinkled on like a spice. On a sea bass carpaccio, a fish with delicate, almost sweet flesh, the kaffir lime lifts the briny notes, lengthens the finish, and adds a tropical touch that turns an Italian classic into a signature dish with a sense of travel. A quick recipe that only needs a good fishmonger and an excellent olive oil.

Méthode

Préparation

  1. Place the sea bass fillet in the freezer for 30 minutes before slicing: the firmer flesh cuts into cleaner slices. Take out 4 large flat plates and put them in the freezer for 15 minutes too (a cold plate slows the denaturing of the raw fish).
  2. With a very sharp knife (a fillet knife ideally), slice the sea bass into thin 2 to 3 mm slices, against the grain. Hold the knife almost flat against the board and pull it through in one continuous motion, without sawing.
  3. Arrange the slices straight away in a rosette pattern on the plates fresh from the freezer, overlapping them slightly. Cover with cling film and keep chilled until serving (30 minutes maximum).
  4. Just before serving, remove the cling film. Dust each carpaccio with 1/4 tsp of kaffir lime (combava) powder, use a small fine sieve for an even veil rather than clumps.
  5. Grate the lime zest directly over the plates with a microplane, then squeeze 1 tbsp of lime juice and scatter it in scattered drops.
  6. Drizzle over a generous stream of olive oil (1 tbsp per plate), add 5-6 turns of the white pepper mill and a pinch of kaffir lime (combava) salt.
  7. Arrange the young leaves and any edible flowers in the centre.
  8. Serve immediately, with grilled country bread rubbed with garlic and a glass of dry, mineral white wine (Sancerre, Picpoul de Pinet).
Astuce du chef

Le petit plus qui change tout

Freshness is non-negotiable when serving fish raw. Buy the sea bass the same day from a trusted fishmonger, ask them to fillet it skinless and to check for bones (failing that, run your fingers against the grain over the fillet to feel for them and remove with tweezers). If you have the slightest doubt, choose sashimi-grade fish, or ask for sea bass frozen at -20°C for at least 24 hours (the food-safety standard that kills anisakis parasites). 'Smoked' variation: swap the sea bass for Label Rouge Norwegian salmon, or for bluefin tuna. The kaffir lime (combava) powder also works well on raw scallops, oysters or a sea bream tartare. Never prepare this carpaccio more than 30 minutes before serving: beyond that, the salt and lime start to 'cook' the flesh, like a ceviche.

Questions fréquentes

À propos de cette recette

Can fresh kaffir lime (combava) zest be used instead of the powder?
Yes, if you can find fresh kaffir lime (very rare outside Réunion or Madagascar). Grate 1/2 tsp of zest per plate with a microplane. The powder, however, has the advantage of being available year-round and easy to dose precisely, fresh zest is very strong and easy to overdo.
What fish can I use if I can't find sea bass?
Gilt-head bream, pollock, meagre, umbrine or John Dory all work perfectly. Avoid oily fish (salmon, bluefin tuna), which would mask the kaffir lime, unless you adapt the recipe into a tartare. Sea bass remains ideal for its firm flesh and neutral flavour, which lets the kaffir lime come through.
Are kaffir lime (combava) and lemongrass the same thing?
No. They are two different ingredients. Lemongrass is a herb (Cymbopogon), with green, fresh notes. Kaffir lime is a citrus fruit (Citrus hystrix), with a zesty profile that is more complex, slightly floral and resinous. The two can be combined but are not interchangeable.
Can this dish be prepared ahead for a dinner party?
Prepare all the elements separately: slice the sea bass and keep it covered and chilled (30 minutes maximum), weigh out the spices, measure the oil into a small jug. Plating is done at the last minute, in a 2-minute sprint. That's the advantage of a raw dish: zero cooking stress at serving time.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Ingrédients d'exception

Nos produits pour cette recette

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) €9,00€5,90
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