Sea bream carpaccio with Prosecco DOC Rosé and pomegranate granita

Start by preparing the granita. Quickly boil the pomegranate juice with the sugar and cool down. Add the Prosecco DOC Rosè and freeze either in an ice-cream machine or in a container. If frozen in a container you have to scrape it or grate it with a grater once frozen in order to obtain a snow-like consistency.

Now move to the fish. With a very sharp knife carefully remove the fillets from the central bone. Make sure the fish is clean or rinse under cold water if necessary. Pat dry and pin bone the fillets with the help of a pair of tweezers. Now slice the flesh thinly keeping the skin side down.

To create the avocado puree simply blitz the avocado pulp with a splash of lemon juice and salt and pepper to taste. Put into piping bag.

Plate the fish slices on flat, large plates and dress with a squeeze of lemon, a drizzle of extra virgin olive oil and salt and pepper to taste. Top with a few dollops of avocado purée and scatter a few hazelnuts over. Garnish with radicchio leaves and basil or dill leaves. Serve the pomegranate and Prosecco DOC Rosé granita on the side straight from the freezer.

Recipe by Danilo Cortellini