Enjoy this signature recipe from Hotel d'Angleterre. Our Seabass Carpaccio is divine and is a restaurant favourite.

If you enjoyed creating these recipes at home, share with us on Instagram, tagging @HotelDAngleterre.


  • 400g of skinless sea bass fillet
  • 1 yellow pepper
  • 1 red pepper
  • Fleur de sel
  • Pepper
  • Cress
  • Flower petals  
  • Olive oil


  1. Tap the bass fillets so that they are thin enough to cover the bottom of a plate.
  2. Store in a cool place.
  3. Cut the peppers and fry in a saucepan with a little water and a drizzle of olive oil.
  4. Once cooked blend in a mixer, this is the pepper coulis.


  1. Drizzle a little olive oil and fleur de sel on the fish.
  2. Season with pepper.
  3. Harmoniously dot the yellow and red pepper coulis around the plate.
  4. Add some cress shoots and flower petals for presentation.