AMBERJACK CARPACCIO WITH EVO OIL AND BROCCOLI
I n g r e d i e n t s
- 200 g amber jack
- 50 g extra virgin olive oil
- 300 g broccoli
- salt to taste
- ground pepper to taste
I n s t r u c t i o n s
- Blanch thebroccoli, leaving it crispy.
- Let them cool and cut them into small pieces.Scallop the yellowtail and place in a serving dish, add the broccoli, seasonwith salt and pepper.
- Drizzle with EVO oil and serve.
