300 ml white wine
4 star anis
1 branch of thyme
1 bay leaf
200 ml extra virgin olive oil
1 tbs. green peppercorn
2 garlic cloves
200 g striped bass
200 g salmon
1 leafy lettuce
Heat white wine, thyme, bay leaf, cumin, anis and garlic to obtain a reduction sauce as a base for the marinade.
While it is cooking, thinly slice the striped bass, and place in the fridge.
Zest the limes. Set aside. Juice the limes and add to extra virgin olive oil.
When reduction is done, cool it. Then, mix with extra virgin olive oil and lime juice.
Cover the fish with the marinade.
Add the lime zest and season with salt, pepper and crushed green peppercorn, stir gently. Grate the carrot.
Set the lettuce on a plate, then add the grated carrots.
Place the fish in a circular shape over the lettuce then add marinade. Decorate and enjoy.