Carpaccio of sea bream with pickled strawberries

Delicate slices of raw sea bream are paired with tangy pickled strawberries, fresh tarragon, and a hint of red chilli, creating a refreshing carpaccio that’s both vibrant and full of contrast in every bite.

By Matt Tebbutt
From Saturday Kitchen

This carpaccio of sea bream with pickled strawberries scores a Nutri-Score A, thanks to its lean protein, healthy fats, and abundance of fresh herbs and fruit. It’s a light, nutritious starter with minimal sugar and no saturated fat.

Ingredients

• 10g caster sugar
• 50ml moscatel vinegar
• 2 tsp crushed pink peppercorns
• Few fresh tarragon sprigs, plus extra to garnish
• 8 under ripe strawberries, hulled
• 2 sea bream fillets, or similar
• 2 tbsp olive oil
• 1 red chilli, chopped
• Small watercress sprigs

Method

1. Pickle the strawberries: Place the caster sugar, moscatel vinegar, crushed pink peppercorns, and tarragon sprigs in a medium saucepan over medium-low heat. Warm gently until the sugar dissolves.
2. Marinate the strawberries: Put the hulled strawberries in a bowl and pour over the warm pickling liquor. Leave to pickle for 1 hour.
3. Chill the fish: Place the sea bream fillets in the freezer for about 10 minutes to firm up for easier slicing.
4. Prepare the carpaccio: Remove the sea bream from the freezer, slice thinly (discarding the skin), and arrange the slices on a serving plate.
5. Slice the strawberries: Thinly slice the pickled strawberries.
6. Dress and garnish: Arrange the sliced strawberries over the sea bream. Drizzle with olive oil, scatter over the chopped red chilli, and spoon over a little of the strawberry pickling liquor. Garnish with extra tarragon sprigs and small watercress sprigs.

Suggested Wine Pairing

• Majestic: La Gioiosa Prosecco – Crisp bubbles and subtle fruit notes match the freshness of sea bream carpaccio and the tangy pickled strawberries.
• Tesco: Tesco Finest Picpoul de Pinet – Zesty, mineral, and citrusy, this white wine enhances the delicate fish and balances the sweet-sour strawberry flavours.
• Sainsbury’s: Sainsbury’s Taste the Difference Gavi – Light, floral, and refreshing, Gavi is ideal with raw fish and the herbal notes of tarragon and watercress.

What can you serve with this

1. Crusty sourdough bread: Perfect for mopping up the pickling liquor and olive oil.
2. Lightly dressed mixed leaves: Adds crunch and freshness to the plate.
3. Chilled gazpacho: A cool, vibrant starter to complement the carpaccio.
4. Marinated olives: Provide a salty, savoury contrast to the sweet and tangy strawberries.

FAQs for Carpaccio of sea bream with pickled strawberries

• Is it safe to eat raw sea bream? Yes, as long as the fish is very fresh and from a reputable source. Freezing briefly also helps reduce risk.
• Can I use another type of fish? Yes, sea bass or snapper work well for carpaccio.
• How long should I pickle the strawberries? About 1 hour gives the best balance of flavour and texture.
• What does moscatel vinegar taste like? It’s sweet and aromatic, perfect for pickling fruit and pairing with delicate fish.
• Can I prepare this dish ahead? You can pickle the strawberries in advance, but slice the fish just before serving.
• What if I can’t find pink peppercorns? Use black peppercorns for a different, slightly spicier note.

Nutri-score Health Check

This sea bream carpaccio with pickled strawberries scores a Nutri-Score A, highlighting its lean fish, fresh fruit, and healthy fats from olive oil. It’s low in sugar, salt, and saturated fat, making it a smart, light starter.

Positive Factors

• Sea bream is lean, high in protein, and rich in omega-3s.
• Strawberries add vitamins and antioxidants.
• Olive oil provides healthy monounsaturated fats.
• Fresh herbs and watercress boost micronutrients.

Negative Factors

• Sugar is present in a small amount for pickling.
• Vinegar adds acidity but little nutritional downside.

The Nutri-Score is automatically calculated from the recipe ingredients and is only a guide for healthy eating.