Recipes of a dish paired with a bottled of Camaiol wine Texture Texture

Due Crudi

Ingredients

Whitefish

  • 8 oz sushi-grade white fish fillet (such as Snapper, Bream, Bass, Grouper, Rockfish, or Yellowtail) 
  • 1 lemon, juiced
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped pistachios
  • 1 cucumber, sliced 1/3 inch thickness
  • 1 pinch of sea salt
  • 5 mint leaves

 

Tuna

  • 8 oz sushi-grade Ahi Tuna
  • 1 lemon, juiced
  • 1/3 cup extra-virgin olive oil
  • 2 tsp capers
  • 1 pinch of sea salt
  • 1/3 cup microgreens (such as basil)

Instructions

  1. Put the fish in the freezer for 10 minutes. Combine freshly squeezed lemon juice and olive oil in a small bowl.
  2. Take out the tuna and slice it thinly, laying the slices on the plate, overlapping slightly.
  3. Drizzle with lemon juice and olive oil mix. Add capers on top and garnish with microgreens. Sprinkle with a pinch of flaky sea salt, and enjoy.

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