Ingredients

• 320g of Qwehli® Hiramasa kingfish fillet
• 1 Red Meat radish
• 1 round mini zucchini
• 1 combava
• Espelette chilli pepper
• (…)

Steps

1. Slice the amberjack fillet into carpaccio, placing 80g on each plate.
2. Slice the radishes and courgettes into delicate shavings.
3. Cut the endives and put the tips to one side. Then make (…)

Find the complete recipe of Chef Jérôme Clanché in our Seafood Mag #4.