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Raw amberjack with red fruits, herbs and Balsamic Vinegar of Modena PGI
Licia Cagnoni
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    • Light recipes, Main courses

    Raw amberjack with red fruits, herbs and Balsamic Vinegar of Modena PGI

    Ingredients for 4 servings

    400g amberjack fillet

    100g blackberries

    100g raspberries

    1 untreated lemon

    Balsamic Vinegar of Modena PGI

    wild fennel

    chives

    Extra virgin olive oil

    2 spoonfuls of whole milk yoghurt

    Maldon salt

    pepper

    Preparation

    Author: Licia Cagnoni

    Preparation: 20 minutes

    Category: Easy

    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.