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Carn’e pesce (reference to Gualtiero Marchesi)

Daniel Canzian - Sergio Motta

1 sachet of green sauce
1 sachet of mustard sauce
1 sachet of chili sauce
70 g of beef fillet
1 whole side of sea bass

 

Cut the sea bass into sashimi, trying to obtain the thinnest possible slices, and arrange them on a baking sheet lined with baking paper. Cut the beef into very thin slices and arrange them on a baking sheet lined with baking paper. If necessary, thin the slices using a meat hammer, taking care not to break the fibres. Place the three sauces in little bowls. Lay the slices of beef on the plate, alternating them with the slices of sea bass. Serve.