Sea Bass Carpaccio

This was my first video recipe and as such, with various technical problems, but also one of the nicest.
We have remastered it with new music, but with the usual happiness of being with YOU.
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A recipe for one of the most delicate fish we know: LA SPIGOLA (but it also goes well with other fish such as Gilthead Seabream, Amberjack, Dentex, Redfish and many others as long as they are FRESH and/or shot).
Let's prepare together easily a fabulous appetiser that will amaze everyone.
It is one of my favourite recipes, because the delicacy of the sea bass is unrivalled, but remember that the fish must be fresh otherwise it is not to be eaten raw at all.
The preparation also involves filleting the fish, but if you don't feel like doing this, you can buy it already filleted and without bones.
1 sea bass fillet without bones (approx. 3 g)
1 garlic
chilli pepper
half an orange
half a lemon
salt
ITALIAN extra virgin olive oil!
Enjoy your meal
Translated with DeepL.com (free version)

[@enricogrizzlerpavan]

Ho imparato una cosa gustosa e fantastica ⭐⭐⭐⭐⭐ Grazie Prof💪💪💪🏆🫶😹... Un saluto anche alla Classe

[@enricogrizzlerpavan]

Finalmente una pausa 😹💪💪💪🫶🏆

[@user-vf4qw8bq8f]

😂😂😂😂 Che distratta che sono 😂😂😂😂😂 OGGI è GIOVEDÌ.

[@enricogrizzlerpavan]

Allegria in Cucina 😹

[@user-vf4qw8bq8f]

Buon giorno 😊 oggi è giorno di winchcook.

[@vinchcook]

Ahahah . Versione speciale pasta e vongole

[@user-vf4qw8bq8f]

Wow. Che bellezza.

[@user-vf4qw8bq8f]

Buon giorno. Ma Sig. Winchcook hai messo su u-tube la tua ricetta?

[@vinchcook]

Ma è il giovedì alle 13.... Si arriva