Cut the amberjack fillets into thin slices.
Squeeze the lemon and grapefruit, strain and add salt, pink pepper and extra virgin olive oil to create an emulsion.
Cover the amberjack fillets. Marinate in the fridge for about 1 hour and 30 minutes.
Serve with wild berries, lamb’s lettuce and sour cream on the side.
Extra virgin olive oil
Corn salad/lamb’s lettuce
To make sour cream
100 gr fresh cream
1 tablespoon Ponti Pinot D.O.C. Premium Wine Vinegar