Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés, Angers, France
Cosmopolitan sea bass carpaccio
Chef :
Brand
Jobs :
Quantity :
Recipe for 10 plates
https://www.remycointreaugastronomie.com/professionnel/wp-content/uploads/sites/2/2026/06/carpaccio-bar-cointreau.pdf
1. COSMOPOLITAN COCKTAIL
Ingredients
8 cl vodka
4 cl Cointreau® 40%
2 cl lime juice
4 cl cranberry juice
Step
Make the Cosmopolitan cocktail in a shaker.
2. VINAIGRETTE
Ingredients
15 cl olive oil
Step
Use 1/3 of the Cosmopolitan cocktail to make a vinaigrette by mixing it with the olive oil, then season to taste.
3. COSMOPOLITAN JELLY
Ingredients
4 g sheet gelatin
Step
Soak the gelatin in cold water. Heat the remaining Cosmopolitan cocktail, stir in the gelatin, and pour into a small baking dish.
Chill until set. Cut into small cubes of various sizes.
4. PLATING
Ingredients
800 g sea bass fillet
1 pomegranate
1 bunch of cilantro (sprouts)
Step
Slice the fish into thin carpaccio and arrange it in a rosette pattern on a round plate. Sprinkle with a few pomegranate seeds and small cubes of Cosmopolitan jelly, then season everything with Cosmopolitan vinaigrette.
Garnish with a few cilantro sprouts.
Sprinkle with a little fleur de sel.
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