Line Caught Seabass Carpaccio, Baby Gherkins, Capers, Poached Baby Leeks & Mustard Vinaigrette

Joe Bartlett

Joe Bartlett

9th April 2012
Joe Bartlett

Line Caught Seabass Carpaccio, Baby Gherkins, Capers, Poached Baby Leeks & Mustard Vinaigrette

A fantasticly fresh dish , perfect as Sea bass are making their way into the local shores now!


  • Seabass Carpaccio (Serves 2)
  • 2 Small Fillets Seabass
  • 4 Poached Leeks in Mustard Dressing
  • 4 Baby Gherkins
  • 2 tspn Baby Capers
  • Sprigs Micro Cress
  • Mustard Vinaigrette (Serves Approx 2 – 4 Carpaccio)
  • 1 tspn Grain Mustard
  • ½ tspn English Mustard
  • 1 tbspn White Wine Vinegar
  • 60ml Extra Virgin Olive Oil
  • 60ml Corn Oil
  • 1 Lemon (Juiced)
  • Sea Salt
  • Cracked Black Pepper
  • Caster Sugar
  • Poached Baby Leeks (Serves 2)
  • 4 – 5 Baby Leeks
  • Mustard Vinaigrette


1. Fillet the seabass and remove any pin bones.
2. Slice the bass very thinly against the skin but do not go straight through the skin.
3. Place the slices of bass onto a large plate and do not overlap the fish.
4. Chop the gherkins lengthways into thin slices.
5. Brush a thin layer of mustard vinaigrette over the thin slices of fish.
6. Garnish the top of the fish with the poached leeks.
7. Sprinkle sliced gherkins, capers and micro cress over the fish and serve immediately.

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