Raw amberjack with red fruits, herbs and Balsamic Vinegar of Modena PGI
Ingredients for 4 servings
400g amberjack fillet
1 untreated lemon
Balsamic Vinegar of Modena PGI
Extra virgin olive oil
2 spoonfuls of whole milk yoghurt
Author: Licia Cagnoni
Preparation: 20 minutes
Cut the amberjack fillet into thin slices. Mix the juice of a half lemon with two spoonfuls of Balsamic Vinegar of Modena PGI and two spoonfuls of oil. Dress the fish fillet with the mixture and leave to rest for 5 minutes.
Arrange the amberjack on the dishes, sprinkle with pieces of blackberries and raspberries, wild fennel and chopped chive. Complete with some strips of julienne cut lemon rind, drops of yoghurt and Balsamic Vinegar of Modena PGI. Dust with Maldon salt and white pepper.